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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (309g) Recipe makes 6 servings |
||
| Calories 158 | ||
| Calories from Fat 84 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.4g | 14% | |
| Saturated Fat 1.3g | 6% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 5.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 783mg | 32% | |
| Potassium 398mg | 11% | |
| Total Carbohydrate 18.3g | 6% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 13.3g | ||
| Protein 1.7g | 3% | |
Marinated Cucumbers, Onions, and Tomatoes
SERVES 6 -8
Ingredients
- 3 medium cucumbers, peeled and sliced 1/4 inch thick
- 1 medium onion, sliced and separated into rings
- 3 medium tomatoes, cut into wedges
- 1/2 cup vinegar
- 1/4 cup sugar
- 1 cup water
- 2 teaspoons salt
- 1 teaspoon fresh coarse ground black pepper
- 1/4 cup oil
- 1 teaspoon chopped fresh mint (optional)
Directions
1
Combine all ingredients in a large bowl.2
Toss well to mix.3
Refrigerate at least 2 hours before serving.
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- Course > Salads
- Course > Side Dishes
- Main Ingredient > Vegetables > Onions
- Main Ingredient > Vegetables > Tomatoes
- Cuisine > North American > United States > Southern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Simple > 3 or Less Steps
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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Featured Reviews for This Recipe
From: luv2bake2
On Jun 22, 2008
This was very good. I used Splenda instead of sugar, and I reduced the water by half. I will probably use more vinegar next time and a little more mint. I layered mine and poured the marinade over all. It was pretty in the jars. I'll post a picture.
From: Blossom in Seattle
On Mar 21, 2008
Very basic, easy, and delicious recipe. My only recommendation is that you let it sit MUCH longer. Two hours is not enough time for everything to fully soak in. I'd say 8 hours minimum would be best.
From: carole in orlando
On Jun 28, 2006
I have been looking for a recipe like this and am so glad I found it. This is just the right sweetness and flavor that I like. I used Splenda instead of sugar and left out the mint. This will be a "doer again"! Thanks, Carole in Orlando
From: Bergy
On Jul 24, 2004
Perfect warm day luncheon- I was going to have this with sushi but got lazy and doubled up on this salad & had it with leftover Jiacama salad on the side - Added freshly made croutons Excellent Thanks mOm
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