Image titled: tomato-cucumber-salad-NEP
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 12 Servings

Ingredients

4 large tomatoes
cubed
1 large cucumber
chopped
1 cup red onion
chopped
1 cup green pepper
chopped
1/3 cup parsley
chopped
1/3 cup apple cider vinegar
1 tablespoon olive oil
2 cloves garlic
minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar

Steps

Wash hands with soap and water.
In a large bowl, combine the salad ingredients.
In a small bowl, mix the dressing ingredients together.
Pour the dressing over the salad. Mix well.
Refrigerate for at least 1 hour before serving.

Nutrition Facts

Nutrients Amount
Total Calories 34
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 103 mg
Carbohydrates 5 g
Dietary Fiber 1 g
Total Sugars 3 g
Added Sugars included 0 g
Protein 1 g
Vitamin D 0 mcg
Calcium 17 mg
Iron 0 mg
Potassium 225 mg

University of Nebraska at Lincoln
Nebraska Nutrition Education Program

U.S. Department of Agriculture. MyPlate Kitchen Website. Tomato and Cucumber Salad. Recipe source: University of Nebraska at Lincoln Nebraska Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.