Cucumber Tomato Salad Recipe
This recipe comes from my husband's great-grandmother. It's especially good with ripe tomatoes from the garden, but drained canned tomatoes may also be used.—Maxine Foreman, Columbus, Nebraska
This recipe is:
Quick
6-8 Servings
Prep: 25 min. + chilling
Ingredients
2 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium cucumber, peeled and thinly sliced
1/2 cup chopped green onions
3 tablespoons sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
In a serving bowl, combine the tomatoes, green pepper, cucumber and onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir; serve with a slotted spoon. Yield: 6-8 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 40 calories, trace fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.
Cucumber Tomato Salad published in The Best of Country Cooking Annual 2005, p67
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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