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Cucumber Iceberg Salad
At a Glance
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 4 servings
Categories
- Salad
- Side Dish
- No-cook
- Easy
- No-Cook
Dietary
- Dairy-free
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Calories
107.5
per serving
430 for selected servings
Fat
7g
per serving
28g for selected servings
Sugar
6.8g
per serving
27g for selected servings
Protein
1.3g
per serving
5g for selected servings
Carbohydrates
11.5g
per serving
46g for selected servings
Nutrition is approximate based on the ingredient list. Please verify for dietary or medical needs.
A simple salad of cucumber and iceberg lettuce tossed with a sweet red wine vinegar and oil dressing.
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Equipment
Mixing bowl, whisk or fork, knife, cutting board
Ingredients
- Cucumber, sliced
- Iceberg lettuce, chopped
- 2 tablespoons red wine vinegar
- 2 tablespoons salad oil
- 2 tablespoons sugar
Instructions
Place the sliced cucumber and chopped iceberg lettuce in a mixing bowl.
Whisk together the red wine vinegar, salad oil, and sugar until the sugar dissolves.
Pour the dressing over the cucumber and iceberg lettuce.
Toss until evenly coated and serve.
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