Dilled Cucumber Tomato Salad Dilled Cucumber Tomato Salad

Author: Canadian Living

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2004

Ingredients

  • 3/4 teaspoons granulated sugar
  • 2 tablespoons white vinegar
  • 1 white onion sliced
  • 4 cups coarsely chopped & peeled English cucumbers
  • 2 tomatoes
  • 3 tablespoons canola oil
  • 3 tablespoons vegetable oil
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

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.

Nutritional facts Per serving: about

  • Sodium 116 mg
  • Protein 1 g
  • Calories 84.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 9 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 12.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Dilled Cucumber Tomato Salad

Login