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(2)
20 minutes
Prep: 20 minutes
Cook: 0 minutes
88 calories per serving view nutrition facts
6 servings
suggest servings
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| 6 | large | cucumbers | sliced |
| 1 | large | onion | chopped |
| 3/4 | cups | rice vinegar | |
| 1/2 | teaspoon | seasoned salt | |
| 2 | tablespoons | olive oil | |
| 1/8 | tablespoon | black pepper | coarsly ground |
Combine all ingredients together in large bowl. Mix well. Cover. Refrigerate four to six hours. Serve with salad, or by itself.
also try using celery seed instead of seasoning salt
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excellent and easy. great to accompany any dish.
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| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 205mg | 9% |
| Total Carbohydrate 9.0g | 3% |
| Dietary Fiber 2.0g | 10% |
| Sugars 5.0g | |
| Protein 2.0g | 4% |
| Vitamin A | 4% | Vitamin C | 18% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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One of the first lessons of any cooking course is learning how to make stocks. Stocks form the basis of most sauces and soups. A stock is...
perfect!! not too chewy or hard, just right.! and easy tp double~!
