Marinated Tomatoes & Cucumbers
Luscious, vine-ripe tomatoes and garden-ripe cucumbers team up for a
refreshing summer side dish.
2 medium cucumbers
2 ripe, medium sized tomatoes
2 spring onions
Salad Dressing:
1/4 cup extra virgin olive oil
¼ cup white wine vinegar
1/8 teaspoon salt
¼ teaspoon dried basil
1/8 teaspoon dried mustard
Young, firm cucumbers make the best slices, before the seeds inside are
well developed. If using fresh cucumbers from the garden, there is no
need to peel. If using waxed cucumbers from the supermarket, you might
want to peel them for improved taste.
Wash the cucumbers and slice into thin slices. Place into your serving
bowl.
Wash the tomatoes. If desired, peel, but it is not necessary. Cut the
tomato in half, then in quarters and discard the seedy pulp and woody
stem area. Dice the remaining tomato. Add to the cucumbers.
Wash, then slice the spring onions. Add to the cucumbers and tomatoes
and set the bowl aside.
In a small bowl or jar, mix together the dressing ingredients and quickly
stir or shake to blend. Pour over the tomatoes and cucumbers. Toss gently
and refrigerate, covered, until ready to serve.
Serves 4-6.
1/6 recipe):
9 g. fat; 5 g. total carbs; 1 g. fiber; 1 g. protein
Exchange s
1 vegetable; 2 fat
104 calories
This recipe comes from http://www.shakeoffthesugar.net
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