Options

Format:
Include:
PRINT
See more
Tomato Cucumber Salad

Tomato Cucumber Salad

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.

Sunset JULY 1999

  • Yield: Makes 8 servings

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
  • Nasturtium vinaigrette
  • 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.

Nutritional Information

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
advertisement

Go to full version of

Tomato Cucumber Salad recipe

advertisement