Tomato Cucumber and Dill Salad
Serves: 4 small dinner salads
Prep Time: 15 minutes
Ingredients:
2 cups cherry or grape tomatoes, halved
2 Persian cucumbers or 1 regular, seeded and peeled
1 teaspoon dried dill
1 tablespoon red wine vinegar
1 tablespoon olive oil
Fresh ground pepper to taste
Preparation:
Cube cucumbers and mix with tomatoes.
Stir together dill, vinegar and olive oil and pour mixture over cucumber and tomatoes. Cover and refrigerate for at least 30 minutes to marinate. Serve cold.
Per Serving
Calories 56
Protein 1 gram
Total Carbohydrates 5 grams
Total Fat 4 grams
Fiber 1.5 grams
Sodium5 mg.
