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Nutrition Facts
Serving Size 146 g
(Approx. 4 Servings)
Amount Per Serving
Calories 45 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0.5 g 3%
Trans Fat 0.0 g
Cholesterol 5 mg 2%
Sodium 150 mg 6%
Total Carbohydrate 7 g 2%
Dietary Fiber 2 g 8%
Sugars 3 g
Protein 3 g
Vitamin A 15% • Iron 2%
Vitamin C 10% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cucumber and Red Onion Salad

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Prep Time
10 minutes
Cook Time
N/A
Total Time
10 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 red onion, cut into 1/8 inch thick slices
1 hot house cucumbers, cut into 1/8 inch thick slices
1/4 cup(s) H-E-B Light Sour Cream
1 Tbsp H-E-B White Wine Vinegar
1/4 Tsp H-E-B Kosher Salt
1/4 Tsp H-E-B Ground Black Pepper
5 Oz H-E-B Baby Spring Mix
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Instructions

1
Cut onion slices in quarters or leave in whole rings as preferred.
2
Toss cucumber slices and onions together in a medium bowl.
3
Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended. Let stand 5 minutes.
4
Divide salad greens among four bowls or small plates.
5
Stir cucumber and onions again.
6
Top each plate of greens with 1/4 of cucumber mixture. Season with salt and pepper and serve.

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