Dilled Cucumber Salad
Salads (Fruit, Vegetable, and Main Dishes) / July 29th, 2016 6:56 pm     A+ | a-
2 English hothouse cucumbers, washed, unpeeled, sliced thin
1 tablespoon coarse kosher salt
1/2 cup white vinegar
1/4 cup finely chopped fresh dill
3 tablespoons granulated sugar
1/2 teaspoon freshly course ground black pepper 

Place cucumber slices in colander and sprinkle and toss with kosher salt. Let stand 15 minutes, tossing occasionally. 

For dressing, stir vinegar, dill, sugar, and pepper in large bowl until sugar is dissolved. 

Drain cucumbers well; pat dry. Add cucumbers to dressing and stir to blend. Refrigerate until cold and serve (20 to 30 minutes). 

Per Serving: 31 Calories; trace Fat (0.2% calories from fat); trace Saturated Fat; 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 705mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

Serves 8
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Dried Herb Substitutions

For quick reference, a good rule of thumb is to substitute one teaspoon of crumbled dried , or 1/4 teaspoon powdered or dried herbs for each one tablespoon of fresh herbs called for.

Bay leaves are the only exception to most substitutions. Since they lose much of their flavor when dried, you should replace one fresh bay leaf with two dried bay leaves.


Most herbal flavors and aromas are released by heat. Although fresh herbs are usually preferred, dried versions can be used.


When possible, grind whole spices in a grinder or use a stone mortar & pestle just prior to using for enhanced flavor.


Toasting or dry roasting whole spices in a dry skillet over medium heat before grinding will bring out even more flavor.