Departments: The Hungry Heart/Salad Days
Serves 4; ½ cup per serving
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With its hint of mint, this salad is a refreshing accompaniment to your dinner entrée.
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.
Total Fat 3.5g
Saturated Fat 0.5g
Trans Fat 0.0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
© 2009 American Heart Association, Inc.