Summer Salad

Ingredients

• 3 cucumbers (about 2 1/2 pounds), peeled, seeded and sliced thin (about 5 1/2 cups)
• 2 onions (12 ounces), peeled and sliced thin (2 1/2 cups)
• ½ cup shredded dill
• ½ cup shredded mint
• 1 ½ teaspoons salt
• ¼ cup cider vinegar
• 1 tablespoon canola oil
• 1 tablespoon sugar
• ½ to 1 tablespoon Tabasco sauce, to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    85 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 602 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

6 servings

Preparation

1. Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).
2. Serve with crunchy bread.