RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5195
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| Recipe Name: |
Cucumber Ranch Dressing - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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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