Dilled Cucumber Tomato Salad
55 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 84 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 0 |
| 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 |
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.
Ingredients
- 3/4 tsp granulated sugar
- 2 tbsp white vinegar
- 1 mild white onion, sliced
- 4 cups coarsely chopped & peeled English cucumbers
- 2 coarsely chopped large tomatoes
- 3 tbsp canola oil or vegetable oil
- 2 tbsp chopped fresh dill
- 1/4 tsp celery salt
- 1/4 tsp salt
- 1/4 tsp pepper
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
- Keywords : Salad; Vegetarian; One-Pot; Hanukkah; Passover; Cucumbers; Tomatoes; Marinating;
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