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| Recipe: Cucumber Salad |
Servings: 4
Preparation Time: 10 min.
Cooking Time: 0 min.
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| Ingredients: |
- 2 largecucumber, peeled, seeded and chopped
- 1/3 cup scallions, minced, including some green tops
- 1/4 cup white vinegar or lemon juice
- 1/2 tsp. sugar
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| Cooking Directions: |
Combine all ingredients in a serving bowl. Add freshly ground black
pepper to taste. Chill. |
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| Per Serving:
calories 36, fat 2.8g, calories from fat 69%, protein 1.7g, cholesterol 0.0mg, dietary fiber 2.0g
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| Nutrients |
Exchanges |
| Calories |
36 |
Milk Exchanges |
0.0 |
| Protein |
1.7g |
Vegetable Exchanges |
1.5 |
| Carbohydrates |
8.2g |
Fruit Exchanges |
0.0 |
| Dietary Fiber |
2.0g |
Bread Exchanges |
0.0 |
| Sugar |
6.1g |
Other Carbohydrates/Sugar Exchanges |
0.0 |
| Fat Total |
2.8g |
Lean Meat Exchanges |
0.0 |
| Saturated Fat |
0.8g |
Very Lean Meat/Protein Exchanges |
0.0 |
| Mono-unsaturated Fat |
0.7g |
Fat Exchanges |
0.0 |
| Poly-unsaturated Fat |
1.3g |
| % Calories from Fat |
69% |
|
|
| Cholesterol |
0.0mg |
| Sodium |
6.0mg |
| Vitamins |
Minerals |
| Vitamin A |
50.7IU |
Calcium |
38.5mg |
| Thiamin (B1) |
0.6mg |
Copper |
0.9mg |
| Riboflavin (B2) |
0.6mg |
Iron |
0.8mg |
| Niacin (B3) |
0.5mg |
Magnesium |
29.8mg |
| Vitamin B6 |
1.0mg |
Manganese |
1.8mg |
| Vitamin B12 |
0.0mcg |
Phosphorus |
49.6mg |
| Vitamin C |
13.5mg |
Potassium |
363.1mg |
| Vitamin E |
0.3IU |
Selenium |
27.0mcg |
| Folate |
34.7mcg |
Sodium |
6.0mg |
| Pantothenic Acid |
0.5mg |
Zinc |
0.5mg |
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