Tomato and Cucumber Salad
This refreshing salad is an excellent source of vitamin C and a great way to take advantage of the vegetables’ summer growing season.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3/4 cup
33
Calories
1g
Protein
5g
Carbs
1g
Fat
1g
Fiber
3g
Sugar
102mg
Sodium
Saturated Fat 0 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
Salad
tomatoes (cubed)
4 large
cucumber (chopped)
1 large
red onion (chopped)
1 cup
green pepper (chopped)
1 cup
parsley (chopped)
1/3 cup
Dressing
apple cider vinegar
1/3 cup
olive oil (or oil of your choice)
1 tablespoon
garlic (minced)
2 cloves
salt
1/2 teaspoon
ground black pepper
1/2 teaspoon
sugar
1/2 teaspoon
Instructions
- 1
Wash hands with soap and water.
- 2
In a large bowl, combine the salad ingredients.
- 3
In a small bowl, mix the dressing ingredients together.
- 4
Pour the dressing over the salad. Mix well.
- 5
Refrigerate for at least 1 hour before serving.
Source: USDA MyPlate Kitchen · University of Nebraska at Lincoln Nebraska Nutrition Education Program
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