Tomato Cucumber Salad

recipe
Notes: Up to 1 hour ahead, assemble salad. Add dressing when serving. Buy nasturtium flowers and leaves, grown for eating, in the produce section. Or, if you grow nasturtiums without chemicals or pesticides in your own garden, you can pick and use them.

Yield:

Makes 8 servings

Recipe from

Sunset

Nutritional Information

Calories 151
Caloriesfromfat 83 %
Protein 1.7 g
Fat 14 g
Satfat 1.3 g
Carbohydrate 6.1 g
Fiber 2.1 g
Sodium 54 mg
Cholesterol 0.0 mg

Ingredients

1/2 pound English or lemon cucumber, rinsed
6 firm-ripe tomatoes (1/2 lb. total), rinsed and cored
Tender nasturtium or romaine lettuce leaves, rinsed and drained
Dill sprigs (optional), rinsed
8 nasturtium sprigs and flowers, or watercress sprigs, rinsed and drained
Salt and pepper

Preparation

1. Slice cucumber and tomatoes into 1/4-inch-thick rounds.

2. Line a platter with nasturtium leaves. Arrange sliced tomatoes and cucumbers on leaves.

3. Drizzle salad with vinaigrette. Garnish with dill and nasturtium sprigs or flowers. Add salt and pepper to taste.

Note:

Noël Richardson, Vancouver Island, British Columbia,

July 1999
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