Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 48.2
Total Fat 0.6 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.0 g
Cholesterol 0.5 mg
Sodium 221.5 mg
Potassium 355.7 mg
Total Carbohydrate 9.7 g
Dietary Fiber 2.1 g
Sugars 4.2 g
Protein 1.8 g
Vitamin A 8.4 %
Vitamin B-12 0.0 %
Vitamin B-6 9.6 %
Vitamin C 56.6 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 3.4 %
Copper 7.6 %
Folate 8.1 %
Iron 3.7 %
Magnesium 6.2 %
Manganese 9.6 %
Niacin 2.1 %
Pantothenic Acid 4.5 %
Phosphorus 8.1 %
Riboflavin 3.7 %
Selenium 0.6 %
Thiamin 5.8 %
Zinc 2.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Sherry's Cucumber Salad

View the full Sherry's Cucumber Salad Recipe & Instructions
Submitted by: SHERRY822

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Sherry's Cucumber Salad

17 calories of Cucumber (peeled), (0.50 large (8-1/4" long))

10 calories of Green Peppers (bell peppers), (0.25 cup, chopped)

8 calories of Kraft Fat Free Italian Salad Dressing, (1 tbsp)

6 calories of Red Ripe Tomatoes, (0.25 medium whole (2-3/5" dia))

5 calories of Onions, raw, (0.13 medium (2-1/2" dia))

Nutrition & Calorie Comments  

My mouth started watering just seeing this recipe. I'm not kidding.
I believe this is the best thing to serve with chicken (steamed or baked).
Thank you for providing this lower fat version. Woo Hoo!
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Love this recipe. Sometimes use Light Ranch Dressing with less sodium. Submitted by:

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This should've had more fiber but it was delicious.... Submitted by:

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This is so easy and if you want low sodium, just use vinegar and oil, add your own spices! Submitted by:

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Always thought cucumber salad was that vinegar and sugar dish. What a refreshing way to have cucumbers! Submitted by:

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I like to thinly slice the cucumber and onions, sprink liberally with salt, and let them drain for at least a half hour on paper towels, then rinse them before proceeding with the recipe. This keeps them very crisp, even after the marinating. I also often make my own dressing with fresh herbs. Submitted by:

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I use a good olive oil and balsamic or red wine vinegar instead of fat-free salad dressing, too many chemicals and artificial ingredients. Submitted by:

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