Cucumber Salad With Pickled Beets

Serves: 6
Total Calories: 1,214


Have Ready:
2 cucumbers
1 cup white vinegar
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons dill weed dried
Lettuce, washed and dried on paper towels
1 (16-ounce) can pickled beet sliced
You'll Need:
vegetable peeler
paring knife
medium bowl
measuring cups
measuring spoons
small bowl
mixing spoon
paper towels
can canopener
6 dinner plates


Peel cucumbers and slice into thin rounds. Be very careful. Put into medium bowl. Mix vinegar, sugar, salt, pepper and dill weed in small bowl. Pour mixture over sliced cucumbers. Put in the refrigerator for at least 3 hours. To serve, place a washed and dried lettuce leaf on each dinner plate. Top each lettuce leaf with some of the marinated cucumbers. Arrange several slices of pickled beets around the cucumbers. Set plates at the table.

Nutritional Facts:

Serves: 6
Total Calories: 1,214
Calories from Fat: 0

This Cucumber Salad With Pickled Beets recipe is from the Meals of Many Lands Cookbook. Download this Cookbook today.

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