Cannellini and Cucumber Salad Recipe

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Cannellini and Cucumber Salad
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 47.32 Kcal (198 kJ)
Calories from fat 15.22 Kcal
% Daily Value*
Total Fat 1.69g 3%
Sodium 12.59mg 1%
Potassium 239.07mg 5%
Total Carbs 6.59g 2%
Sugars 4.25g 17%
Dietary Fiber 1.78g 7%
Protein 1.76g 4%
Vitamin C 8.6mg 14%
Iron 1.9mg 10%
Calcium 22.3mg 2%
Amount Per 100 g
Calories 30.34 Kcal (127 kJ)
Calories from fat 9.76 Kcal
% Daily Value*
Total Fat 1.08g 3%
Sodium 8.08mg 1%
Potassium 153.29mg 5%
Total Carbs 4.23g 2%
Sugars 2.72g 17%
Dietary Fiber 1.14g 7%
Protein 1.13g 4%
Vitamin C 5.5mg 14%
Iron 1.2mg 10%
Calcium 14.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.7
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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