Sweet and Tangy Cucumber Salad

Total Time Prep: 15 min. + chilling
Yield 4 servings
Test Kitchen Approved
This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."

Ingredients

  • 3 cups thinly sliced cucumbers
  • 1 small sweet red pepper, julienned
  • 1/2 cup chopped sweet onion
  • 1/3 cup sugar
  • 1/4 cup white wine vinegar
  • 1-1/2 teaspoons salt
  • 1 teaspoon dill seed

Directions

  1. In a large bowl, combine all ingredients. Cover and refrigerate for at least 1 hour, stirring occasionally.

Nutrition Facts

3/4 cup: 94 calories, 0 fat (0 saturated fat), 0 cholesterol, 888mg sodium, 23g carbohydrate (19g sugars, 1g fiber), 1g protein.

This sweet and tangy side dish sent in by Mary Farley comes together in a snap. "I often take this to church potlucks," she writes from Wasilla, Alaska. "It is so pretty and colorful with the red pepper and unpeeled cucumbers."
Recipe Creator

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