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Tomato Cucumber Salad
Tomato Cucumber Salad
Fiona Haynes
At a Glance
Prep Time : 10min
Course : Appetizer, Salad, Side Dish
Special : Easy, Few Ingredients, Gluten-Free, Low Fat, Quick, Vegetarian
Type of Prep : Assemble, No Cook, Refrigerate, Toss
Cuisine : U.S. Regional
Occasion : Cookout, July 4th, Labor/Memorial Day, Picnic, Potluck, Shower, Spring, Summer
 
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Tomato Cucumber Salad

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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Simple and refreshing, this tomato cucumber salad is a great picnic salad or accompaniment to grilled lean meat, fish or chicken.

INGREDIENTS:

  • 4 roma or vine ripe tomatoes
  • 1 medium cucumber
  • 2 tbsp balsamic vinegar
  • 1 tsp extra-virgin olive oil
  • 1/4 tsp sugar
  • 2 tsp chopped fresh basil
  • Freshly ground black pepper to taste

PREPARATION:

Slice tomatoes and cucumber thinly and place in a medium bowl. Combine vinegar, oil and sugar. Drizzle over sliced tomatoes and cucumber. Toss, then sprinkle with chopped basil. Refrigerate or serve at room temperature.

Serves 4

Per Serving: Calories 58, Calories from Fat 14, Total Fat 1.6g (sat 0.3g), Cholesterol 0mg, Sodium 12mg, Carbohydrate 9.4g, Fiber 1.9g, Protein 1.6g

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