Summer Salad

By Jacques Pepin

Total Time
20 minutes
Rating
4(38)
Notes
Read community notes

Featured in: THE PURPOSEFUL COOK; A Hearty, Economical Meal Made With Local Produce

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:6 servings
  • 3cucumbers (about 2½ pounds), peeled, seeded and sliced thin (about 5½ cups)
  • 2onions (12 ounces), peeled and sliced thin (2½ cups)
  • ½cup shredded dill
  • ½cup shredded mint
  • 1½teaspoons salt
  • ¼cup cider vinegar
  • 1tablespoon canola oil
  • 1tablespoon sugar
  • ½ to 1tablespoon Tabasco sauce, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

73 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 2 grams protein; 434 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine all the ingredients in a bowl. Mix well, and refrigerate for at least 30 minutes, but ideally 2 to 3 hours (to a maximum of 8 hours).

  2. Step 2

    Serve with crunchy bread.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.

More Recipes From Jacques Pepin

Trending on Cooking

Cooking Guides