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Cucumber–Orange Salad by Linda Larsen

This refreshing salad is a great addition to grilled steak or salmon. The cucumber is sprinkled with salt to help remove some of the liquid so the finished product is creamy.

INGREDIENTS | SERVES 6

  • 3 cucumbers
  • ½ teaspoon salt
  • 2 15-ounce cans mandarin oranges, drained
  • ⅓ cup sliced green onion
  • ½ cup sour cream
  • ¼ cup orange juice
  • ½ teaspoon dried dill weed
  • ⅛ teaspoon pepper

  1. Peel cucumbers and cut in half; remove seeds with spoon. Slice ¼-inch thick and place in large bowl; sprinkle with salt and set aside.

  2. Let stand for 30 minutes, then drain cucumbers thoroughly. Add mandarin oranges and green onions.

  3. In small bowl, combine remaining ingredients and mix well. Pour over cucumber mixture and stir to coat.

  4. Cover and chill for 2–3 hours before serving.

Calories: 117.58
Fat: 4.33 grams
Fat as % of calories: 33.1%
Carbohydrates: 18.53 grams
Fiber: 2.89 grams
Sodium: 214.15 mg
Vitamin A : 45% DV
Vitamin C: 100% DV
Calcium: 63.25 mg

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