Cannellini And Cucumber Salad – a delicious recipe with garden salad, olive oil, sugar, dill weed, onion powder, cucumbers. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
["To prepare dressing: Pour 1/4 cup liquid from giardiniera into container of blender; reserve vegetables. To blender add oil, sugar, dill and onion powder. Peel cucumber cucumbers, cut in halves lengthwise; scoop out seeds with a teaspoon. Slice into 1/2"" pieces. Add 1 cup cucumbers to blender; cover and refrigerate remaining cucumbers. Whirl cucumber mixture until smooth, stopping blender if needed to scrape down sides of container. Pour dressing into medium bowl. Rinse and drain reserved giardiniera vegetables. Add to dressing along with beans; toss gently. Cover and refrigerate for 2 hours. Just before serving add refrigerated cucumbers and tomatoes; toss gently."]
80
kcal
Calories
2
g
Fat
14
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (9 3/4 ounce) jar marinated garden salad (Giardiniera), 1 1/2 teaspoons olive oil, 1 tablespoon sugar, 1 teaspoon dill weed, and more.
Yes, Cannellini And Cucumber Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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