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$0.43 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 37% 
Cucumber Vinegar Salad might be just the hor d'oeuvre you are searching for. This recipe serves 8. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 63 calories, 1g of protein, and 2g of fat per serving. For 43 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. Not a lot of people made this recipe, and 1 would say it hit the spot. A mixture of sea salt, onion, vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is rather bad. If you like this recipe, take a look at these similar recipes: Smashed Cucumber Salad with Hot Vinegar, Cucumber Salad With Rice Vinegar Dressing, and Lamb Dumplings With Cucumber Vinegar Dipping Sauce.
Salad can be paired with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Arrowood Sonoma Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.
Aromas of delicate pear and melon mix with citrus characteristics of grapefruit and lemon, while flavors of sweet canned pears and melon dominate the palate.VintageIn the glass, the 2000 Sonoma County Chardonnay offers up a mouth-watering array of intriguing flavors and aromas. Loaded with fruit, it comes at you from all directions. VineyardThe fruit for our 2000 Sonoma County Chardonnay comes from three exceptional vineyards in the Russian River Valley. Each vineyard reflects its distinct terroir and contributes different nuances and characteristics to the wine. Fermentation & AgingBecause the fruit is grown in a relatively cool climate, we put it through barrel and malolactic fermentation to balance out the crisp acids and give the wine a rich and creamy texture. Sur lies aging and stirring in French oak barrels adds hints of toasty oak and complexity to the blend
» Get this wine on Wine.com
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vegetarian
vegan
gluten-free
dairy-free
