Cucumber Mustard Salad
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This is a simple, palate-cleansing little dish that comes together in minutes.
Servings: 8 to 10
Ingredients:
| Nutritional Info | |
| Per each of 10 servings: about | - |
| cal | 18 |
| pro | 1 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 4 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 138 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 3% |
| vit C | 12% |
| folate | 5% |
Suggested Recipes
-
2 English cucumbers (about 2 lb/1 kg)
1/4 tsp (2 mL) salt
1/4 cup (125 mL) thinly sliced red onion
4 tsp (20 mL) white wine vinegar
1 tbsp (15 mL) Dijon mustard
Pinch each pepper and granulated sugar
1/2 cup (125 mL) parsley leaves
Preparation:
Halve English cucumbers lengthwise and scoop out centre; cut into 1/4-inch (5 mm) thick slices. In bowl, sprinkle cucumbers with salt ; let stand for 20 minutes.
Stir in onion, vinegar, mustard, pepper and sugar; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with parsley; toss to serve.
Stir in onion, vinegar, mustard, pepper and sugar; toss to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sprinkle with parsley; toss to serve.
Tags:
Source
Canadian Living Magazine: October 2008
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