Day 43: Cucumber with Mustard & Dill

Stop! It's too early for full summer heat! It's been too hot to cook so the frig is filling up with cold-served vegetables, tonight a simple cucumber dish that was good with fish. It wasn't 'special' but to my taste -- well, let's just say that 'good' can be 'good enough'. I would definitely make this again!

Active time: 10 minutes
Time to table: 10 minutes
Serves 4

2 teaspoons white wine vinegar
2 teaspoons Dijon or other mustard
1 tablespoon olive oil
1 teaspoon sugar
1/2 teaspoon salt
Fresh pepper
2 tablespoons fresh dill

1 English cucumber

Whisk together all ingredients except cucumber. Cut cucumber in half length-wise (or in quarters if it's quite big as was the one tonight) and then cut in thin slices cross-wise. Combine cucumber with dressing. Serve.

Per Serving: 43 Cal (68% from Fat, 5% from Protein, 27% from Carb); 1 g Protein; 4 g Tot Fat; 0 g Sat Fat; 3 g Carb; 0 g Fiber; 15 mg Calcium; 0 mg Iron; 326 mg Sodium; 0 mg Cholesterol, Weight Watchers 1 point
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.