Description
A refreshing salad combining crisp cucumbers and colorful bell peppers with a tangy vinaigrette dressing
Ingredients
Scale
- 4 large cucumbers, peeled and sliced thin
- 2 large red bell peppers, seeded and sliced into strips
- 1 large yellow bell pepper, seeded and sliced into strips
- 1 medium sweet onion, sliced thin
- 1/2 cup white vinegar
- 1/4 cup vegetable oil
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
Instructions
- 1. Wash and peel cucumbers, then slice into 1/8-inch thick rounds.
- 2. Remove seeds and stems from bell peppers, slice into 1/4-inch strips.
- 3. Slice sweet onion into thin half-moons, about 1/8-inch thick.
- 4. Combine cucumbers, bell peppers, and onion in a large mixing bowl.
- 5. Whisk together vinegar, oil, sugar, salt, and pepper until dissolved.
- 6. Pour dressing over vegetables and toss to coat evenly.
- 7. Add fresh dill and parsley, toss once more.
- 8. Cover and refrigerate for at least 2 hours before serving.
Notes
Store covered in refrigerator for up to 3 days. Drain excess liquid before serving if needed.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 95
- Sugar: 6g
- Sodium: 295mg
- Fat: 7g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g