Cukesncarrots Recipes
CUKES N' CARROTS
Found this in one of the hundreds of food magazines I have lying around. It has become a family favorite. Especially when I made it diabetic friendly by replacing the sugar with Splenda granular.
Provided by lissaemtb
Categories Vegetable
Time 3h15m
Yield 12 1/2 cup servings, 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl toss vegetables together with the salt. Cover and refigerate for 2 hours. Combine Splenda and vinegar. Pour over vegetables, toss to coat. Cover and chill for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 32.6, Fat 0.2, SaturatedFat 0.1, Sodium 402.2, Carbohydrate 7.4, Fiber 1.4, Sugar 3.5, Protein 1.1
CUKES AND CARROTS
Carrots and green peppers bring extra color and crunch to this refreshing cucumber salad from Karla Hecht, Plymouth, Minnesota. The sweet dressing she creates is an ideal match for the crisp summer produce.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine cucumbers, carrots, onion and green pepper. Sprinkle with salt; toss to coat. Cover and refrigerate for 2 hours. Combine sugar and vinegar. Pour over vegetables; toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.
Nutrition Facts : Calories 131 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 401mg sodium, Carbohydrate 32g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
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