Dilled Cucumber Tomato Salad
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My mum, Toby Reichert, is a great, no-fuss kind of cook. This salad, one of her best, is quick, easy and perfect when paired with the richness of a Hanukkah meal.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | trace |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 116 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 3% |
| vit C | 23% |
| folate | 12% |
Suggested Recipes
-
3/4 tsp (4 mL) granulated sugar
2 tbsp (25 mL) white vinegar
1 mild white onion (such as Vidalia), sliced
4 cups (1 L) coarsely chopped peeled English cucumber
2 large tomatoes, coarsely chopped
3 tbsp (50 mL) canola or vegetable oil
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
1/4 tsp (1 mL) each salt, pepper and celery salt
Preparation:
In large bowl, dissolve sugar in vinegar; add onion and mix. Marinate for 30 minutes, stirring occasionally. (Make-ahead: Cover and marinate for up to 4 hours.)
Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.
Add cucumber and tomatoes. Stir in oil, dill, salt, pepper and celery salt.
Source
Canadian Living Magazine: December 2004
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