MAKES: 10 SERVINGS
SERVING SIZE: 2/3 CUP
PREP: 30 MINS
CHILL: 1 HR TO 4 HRS
1 1/2 cups yellow pear tomatoes, halved
1 1/2 cups orange cherry tomatoes, halved
1 1/2 cups red grape tomatoes, halved
1 English cucumber, scored and cut into 1/4-inch-thick rounds
2 tablespoons thinly sliced green onion (1)
1/3 cup vegetable oil
1 tablespoon sherry vinegar or white wine vinegar
1 tablespoon grated fresh ginger
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
- In a large bowl combine yellow tomatoes, orange tomatoes, grape tomatoes, cucumber, and green onion. Toss gently to combine.
- In a screw-top jar combine oil, vinegar, ginger, sugar, salt and pepper. Cover and shake well. Pour over tomato mixture; toss to coat. Cover and chill salad for 1 to 4 hours. Stir gently before serving.
Nutrition Facts (Cucumber-Tomato Salad)
Per serving: 83 kcal , 7 g fat (1 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 0 mg chol. , 133 mg sodium , 4 g carb. , 1 g fiber , 2 g sugar , 1 g pro.