Ingredients
1 medium cucumber, peeled and cut in half lengthwise
1 shallot, sliced very thin
3 tablespoons cider vinegar
1 tablespoon sugar
salt to taste
freshly ground black pepper
3 tablespoons finely chopped, fresh dill

Instructions
1. With a melon baller or a sharp knife, scoop out the seeds in the center of the cucumber. Cut the cucumber into thin slices.
2. Place the vinegar, sugar, salt and pepper in a bowl and whisk together until the sugar dissolves.
3. Add the cucumber slices, shallots and dill and stir well.
Serving Size: about 1/2 cup

Nutrition Information (per serving)
Calories - 30
Carbohydrate - 7 g
Fat - 0 g
Fiber -1 g
Protein - 1 g
Saturated Fat - 0 g
Sodium -148 mg
 

Ingredients
1/3 cup extra virgin olive oil
2 tablespoons dry vermouth
1 tablespoon minced garlic
2 tablespoons lemon pulp, all membrane and skin discarded
2 tablespoons sliced, fresh chives or green onions
2 tablespoons fresh, minced Italian parsley
2 tablespoons fresh, minced dill
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Instructions
1. Combine all marinade ingredients in the bowl of a food processor and process briefly until thoroughly combined and well minced. Or, all ingredients may be minced very fine by hand and wisked together.
2. Refrigerate.

Serving Size: 2 tablespoons

Nutrition Information (per serving) Calories - 89
Carbohydrate - 1 g
Fat - 9 g
Fiber - 0 g
Protein - 0 g
Saturated Fat - 1 g
Sodium - 259 mg