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 |
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.