- Serves: 4; 1/2 cup per serving
Description
With its hint of mint, this salad is a refreshing accompaniment to your dinner entrèe.
Ingredients
1/4 cup plain rice vinegar
1 tablespoon sugar
1 tablespoon chopped fresh mint
1 tablespoon water
1 tablespoon olive oil (extra-virgin preferred)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano, crumbled
2 cups thinly sliced unpeeled English, or hot house, cucumber (about 8 ounces)
1 cup thinly sliced sweet onion, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015, cut into half-rings
1 tablespoon sugar
1 tablespoon chopped fresh mint
1 tablespoon water
1 tablespoon olive oil (extra-virgin preferred)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried oregano, crumbled
2 cups thinly sliced unpeeled English, or hot house, cucumber (about 8 ounces)
1 cup thinly sliced sweet onion, such as Vidalia, OsoSweet, Maui, Walla Walla, or Texas 1015, cut into half-rings
Cooking Instructions
In a medium bowl, whisk together the vinegar, sugar, mint, water, oil, salt, pepper, and oregano. Stir in the cucumber and onion. Cover and refrigerate for at least 1 hour before serving, stirring several times.
Cook's Tip
This is a good make-ahead salad because it remains delicious for up to two days. Stir it just before serving.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 61
- Total Fat
- 3.5 g
- Saturated Fat
- 0.5 g
- Trans Fat
- 0.0 g
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 2.5 g
- Cholesterol
- 0 mg
- Sodium
- 77 mg
- Carbohydrates
- 7g
- Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 1 g
1/2 carbohydrate, 1 fat
This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2009 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
