Iowa Girl Eats · by Kristin Porter★ 5.0 (13)
Cucumber Tomato Salad
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 2%
CARBS 4G5% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 38G99% OF CAL
5G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh cucumbers and tomatoes dressed in a bright vinaigrette with herbs. Crisp and refreshing, the perfect light side dish for warm-weather meals.
sideamericansaladdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 cucumbers (peeled, seeded and chopped)
- 4 vine-ripened tomatoes (seeded and chopped)
- 1 handful fresh basil (torn or sliced)
- 1 cup vegetable oil (extra virgin olive oil not recommended)
- 1/4 cup red wine or white wine vinegar
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons minced shallot (OR 1 teaspoon dried minced onions)
- 1 clove garlic (pressed or finely minced)
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried marjoram
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 2%
CARBS 4G5% OF CAL
1G FIBER3G SUGAR1G OTHER
FAT 38G99% OF CAL
5G SAT32G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 428mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 19mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 428MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.