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Cucumber-Carrot Salad
Cucumber-Carrot Salad

Cucumber-Carrot Salad

20 Min(s)
20 Min(s) Prep
Healthy Living
As salads go, it would be hard to find another one as crunchy and flavorful as this, made with cucumbers, carrots and a creamy garlic-pepper dressing.
What You Need
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8 servings
Original recipe yields 8 servings
2 cucumber s, peeled, seeded and thinly sliced
3 carrot s, blanched, thinly sliced
2 jalapeño pepper s, seeded, finely chopped
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 clove garlic, minced
1/4 tsp. ground black pepper
1 Tbsp. KRAFT Parmesan Cheese
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Let's Make It
1
Combine first 3 ingredients in medium bowl.
2
Mix all remaining ingredients except cheese until blended. Add to vegetable mixture; mix lightly.
3
Refrigerate 1 hour. Sprinkle with cheese before serving.
Kitchen Tips
Tip 1
How to Seed a Cucumber
Trim ends from cucumber, then cut lengthwise in half. Use the tip of a teaspoon to gently scrape out seeds from each half starting at the top and moving downward in one direction.
Nutrition
Calories
50
Calories From Fat
0
% Daily Value*
Total Fat 3.5g
4%
Saturated Fat 1g
5%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 110mg
5%
Total Carbohydrates 5g
2%
Dietary Fibers 1g
4%
Sugars 2g
4%
Protein 1g
2%
Vitamin A
80%
Vitamin C
10%
Calcium
4%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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