Cucumber Dill Salad

Cucumber Dill Salad (Gluten-Free Recipe Analysis)

This refreshing, light salad is wonderful on its own, but also great with whole wheat pita bread (or tortilla) and plain Greek yogurt. I also enjoyed it on a bed of mixed greens, with a little bit of olive oil and vinegar as dressing.

Full recipe at cookieandkate.com

Serving

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Compliance

Based on the Gluten-Free way of eating preset. View more Gluten-Free recipes.

1308g

Ingredients

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3 cucumbers, seeded and chopped

3 medium (603g) Cucumber, Peeled, Raw

603g
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3 tomatoes, seeded and chopped

3 medium whole (2-3/5" dia) (369g) Tomatoes, Red, Ripe, Raw, Year Round Average

369g
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1 red onion, chopped

1 medium (2-1/2" dia) (110g) Onions, Raw

110g
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1/3 cup finely chopped fresh dill

0.33 cup (3g) Dill Weed, Fresh

3g
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3 tablespoons white wine vinegar

3 tbsp (45ml) White Wine Vinegar

45g

Ingredients

WHITE WINE VINEGAR (DILUTED WITH WATER TO 5% ACIDITY), POTASSIUM METABISULFITE (A PRESERVATIVE)

May not be a complete representation of the selected category.

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1/4 cup olive oil

0.25 cup (54g) Oil, Olive, Salad Or Cooking

54g
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1 lime, juiced

1 lime yields (44g) Lime Juice, Raw

44g
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1 teaspoon minced garlic

1 tsp (2.8g) Garlic, Raw

2.8g
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1/2 cup crumbled feta cheese

0.5 cup (75g) Cheese, Feta

75g
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1/4 tsp salt

0.25 tsp (1.5g) Salt, Table

1.5g
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1/4 tsp pepper

0.25 tsp (0.57g) Spices, Pepper, Black

0.57g