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Gingered Cucumber-Carrot Salad

Name: Gingered Cucumber-Carrot Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced; 2 small carrots, thinly sliced; 2 tablespoons minced fresh parsley; 1 tablespoon olive oil; 2 teaspoons white balsamic vinegar; 3/4 teaspoon minced fresh gingerroot; 1/4 teaspoon salt; 1/8 teaspoon pepper

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Test Kitchen Approved

Total Time

Prep/Total Time: 15 min.

Makes

2 servings

“This delicious salad with vegetables and ginger is quick, easy and a little different from the usual tossed greens,” promises Alexandra Armitage of Nottingham, New Hampshire.

Gingered Cucumber-Carrot Salad Recipe photo by Taste of Home

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Ingredients

1 medium cucumber, peeled, halved lengthwise, seeded and thinly sliced
2 small carrots, thinly sliced
2 tablespoons minced fresh parsley
1 tablespoon olive oil
2 teaspoons white balsamic vinegar
3/4 teaspoon minced fresh gingerroot
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

In a bowl, combine the cucumber, carrots and parsley. In a small bowl, whisk the oil, vinegar, ginger, salt and pepper. Pour over cucumber mixture and toss to coat. Refrigerate until serving. Serve with a slotted spoon.

Nutrition Facts

1 cup: 95 calories, 7g fat (1g saturated fat), 0 cholesterol, 321mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.

Gingered Cucumber-Carrot Salad

Total Time

Makes

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