Cucumber salad

4-5 cucumbers (about 2 pounds)
2 large sweet onions, peeled and sliced very thin
1 tablespoon salt
4 tablespoons distilled white vinegar
2 tablespoons vegetable oil
2 teaspoons sugar

Peel the cucumbers and cut in half lengthwise. Seed with a teaspoon and cut into thick slices (1/3 inch thick or less). There should be five cups.

Toss with sliced onions and salt. Drain the mixture in a colander for 30 minutes. Rinse the cucumbers briefly, then press gently through fingers to remove most of the water. Place in a bowl and combine with vinegar, oil, sugar, and a dash more salt if needed. Refrigerate and marinate until chilled.

Makes 8 servings.


Nutritional values per serving

Calories: 61
Fat: 4 gm
Saturated Fat: 0 gm
Cholesterol: 0 mg
Carbohydrate: 7 gm
Fiber: 1 gm
Protein: 1 gm
Sodium: 78 mg



Reprinted from the Kaiser Permanente Cooks!
Reviewed by: Sue Heikkinen, MS, RD, CDE
Last updated: May 19, 2006