Cranberry Pecan Cucumber Salad
Need a gluten free and lacto ovo vegetarian side dish? Cranberry Pecan Cucumber Salad could be an amazing recipe to try. This recipe serves 4 and costs $1.76 per serving. One portion of this dish contains roughly 4g of protein, 23g of fat, and a total of 310 calories. This recipe from Cook Nourish Bliss requires apple cider vinegar, olive oil, maple syrup, and salt. A couple people made this recipe, and 15 would say it hit the spot. From preparation to the plate, this recipe takes roughly 10 minutes. With a spoonacular score of 57%, this dish is solid. Similar recipes include Cranberry Beans, Cherry Tomatoes & Cucumber Salad, Cranberry Pecan Salad, and Cranberry Pecan Chicken Salad.
Servings: 4
Preparation duration: 10 minutes
Ingredients:
1 tablespoon apple cider vinegar
2 medium cucumbers, peeled and thinly sliced
½ cup dried cranberries
2 ounces goat cheese, crumbled
2 tablespoons pure maple syrup
¼ cup olive oil
1/3 to ½ cup thinly sliced red onion
1/3 cup raw pecans, chopped
pinch of pepper
¼ teaspoon salt
Equipment:
bowl
Cooking instruction summary:
For the dressing:Add all the ingredients for the dressing to a small bowl. Whisk vigorously to combine.For the salad:Add the cucumbers, red onion, pecans and cranberries to a large bowl. Pour in the desired amount of dressing (I usually use about half to three quarters) and toss to combine. Top with the goat cheese. Serve immediately!
Step by step:
For the dressing
1. Add all the ingredients for the dressing to a small bowl.
Whisk vigorously to combine.For the salad
1. Add the cucumbers, red onion, pecans and cranberries to a large bowl.
2. Pour in the desired amount of dressing (I usually use about half to three quarters) and toss to combine. Top with the goat cheese.
3. Serve immediately!
Nutrition Information:
covered percent of daily need
