Summer Tomato, Onion & Cucumber Salad
Ingredients 6 servings
- 3 tablespoons rice vinegar
- 1 tablespoon canola oil
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper, or more to taste
- 2 medium cucumbers
- 4 medium tomatoes, cut into 1/2-inch wedges
- 1 Vidalia or other sweet onion, halved and very thinly sliced
Onions Walla Walla1 lb For $0.99Thru 08/09 - 2 tablespoons coarsely chopped fresh herbs, such as flat-leaf parsley, chives and/or tarragon
Preparation
- Whisk vinegar, oil, honey, salt and pepper in a large shallow bowl.
- Remove alternating stripes of peel from the cucumbers. Slice the cucumbers into thin rounds. Add the cucumber slices, tomatoes and onion to the dressing; gently toss to combine. Let stand at room temperature for at least 30 minutes and up to 1 hour.
- Just before serving, add herbs and toss again.
- Make Ahead Tip: Prepare through Step 2 up to 1 hour ahead.
Nutrition information
- Serving size: about 1 1/2 cups
- Per serving: 66 calories; 3 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 36 mcg folate; 0 mg cholesterol; 7 g sugars; 1 g added sugars; 838 IU vitamin A; 18 mg vitamin C; 31 mg calcium; 1 mg iron; 204 mg sodium; 361 mg potassium
- Nutrition Bonus: Vitamin C (20% daily value)
- Carbohydrate Servings: 1/2
- Exchanges: 2 vegetable, 1/2 fat
No comments:
Post a Comment