RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2886
View Recipe |
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Recipe Name: |
Cucumber Ranch Dressing |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-06-18
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Course: |
Salad |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
No |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.65
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 4
Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 2 Medium cucumber, English 0.67 Cup mayonnaise 3 Tablespoons parsley, flat-leaf chopped 2 Teaspoons onion powder 2 Teaspoons garlic powder 1 Teaspoon worcestershire sauce
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Directions:
Peel and split the cucumbers lengthwise. Removed the seeds with a small spoon. Slice them into very thin half moons. Toss the cucumber slices with 1 1/2 teaspoons salt and place in a colander to drain for about 30 minutes. Once all the liquid has leached out, you should end up with about 2 cups of cucumber slices.
Whisk the remaining ingredients together and stir in the drained cucumbers. Allow the dressing to marry for a minimum of 1 hour before serving.
The dressing with keep for up to 5 days covered in the refrigerator. Make sure you stir well before serving. |
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Nutrition per Serving: |
Calories: |
291 |
Total Carbs: |
20.2 |
Net Carbs: |
19.1 |
Cholesterol: |
31.9 |
Fat: |
25.6 |
Protein: |
6.25 |
Fiber: |
1.05 |
Sodium: |
288.94 |
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