Garden Cucumber Tomato Salad
You can never have too many side dish recipes, so give Garden Cucumber Tomato Salad a try. This recipe serves 8 and costs 33 cents per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 36 calories, 1g of protein, and 0g of fat per serving. 17 people were glad they tried this recipe. Head to the store and pick up sugar, cucumber, salt, and a few other things to make it today. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes roughly 25 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Garden Fresh Heirloom Tomato, Pepper, and Cucumber Salad, Garden Salad Cucumber Cups, and Garden tomato salad.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
1/2 cup cider vinegar
1 medium cucumber, peeled and thinly sliced
1 medium green pepper, chopped
1/2 cup chopped green onions
1/4 teaspoon pepper
1/2 teaspoon salt
3 tablespoons sugar
2 medium tomatoes, chopped
1/2 cup water
Equipment:
bowl
slotted spoon
Cooking instruction summary:
Directions In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon. Yield: 6-8 servings. Originally published as Cucumber Tomato Salad in The Best of Country CookingAnnual 2005, p67 Nutritional Facts 1 serving (3/4 cup) equals 40 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat.
2. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon.
Nutrition Information:
covered percent of daily need
