Tomato Cucumber Salad
More From Sunset
Amount per serving
- Calories: 151
- Calories from fat: 83%
- Protein: 1.7g
- Fat: 14g
- Saturated fat: 1.3g
- Carbohydrate: 6.1g
- Fiber: 2.1g
- Sodium: 54mg
- Cholesterol: 0.0mg
- 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
- Nasturtium vinaigrette
- Dill sprigs (optional), rinsed
- 8 nasturtium sprigs and flowers, or watercress sprigs, rinsed and drained
- Salt and pepper
- 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.
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