Skip Navigation LinksHome > August 2009 - Volume 3 - Issue 3 > Cucumber And Onion Salad With Mint
HEART Insight:
doi: 10.1097/01.HEARTI.0000388368.02432.ef
Departments: The Hungry Heart/Salad Days

Cucumber And Onion Salad With Mint

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Serves 4; ½ cup per serving

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Figure. This recipe ...
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With its hint of mint, this salad is a refreshing accompaniment to your dinner entrée.

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¼ 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

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.

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Nutrition Analysis

(per serving)

Calories 61

Total Fat 3.5g

Saturated Fat 0.5g

Trans Fat 0.0g

Polyunsaturated Fat 0.5g

Monounsaturated Fat 2.5g

Cholesterol 0mg

Sodium 77mg

Carbohydrates 7g

Fiber 1g

Sugars 5g

Protein 1g

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Dietary Exchanges

½ carbohydrate

1 fat

© 2009 American Heart Association, Inc.