Cucumber-Thyme Vinaigrette

By Molly O'Neill

Total Time
5 minutes
Rating
4(6)
Comments
Read comments

Featured in: FOOD; Add and Extract

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:One-half cup
  • ½cup cucumber juice (see recipe)
  • 2teaspoons fresh lemon juice
  • 2teaspoons olive oil
  • 2teaspoons chopped fresh thyme
  • ÂĽteaspoon salt
  • Freshly ground black pepper to taste
Ingredient Substitution Guide
Nutritional analysis per serving (3 servings)

32 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 1 gram sugars; 0 grams protein; 109 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Whisk together all ingredients and use immediately.

Ratings

4 out of 5
6 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.