By Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator in Lancaster County
April 6 is fresh tomato day! Tomatoes can be eaten raw or cooked, and made into sauces. To celebrate this day, make this simple salad recipe.
TOMATO CUCUMBER SALAD
(Makes 12 servings)
• 4 large tomatoes, gently rubbed under cold running water, cubed
• 1 large cucumber, scrubbed with clean vegetable brush under running water, chopped
• 1 cup red onion, scrubbed with clean vegetable brush under running water, chopped
• 1 cup green pepper, scrubbed with clean vegetable brush under running water, chopped
• 1/3 cup fresh parsley, gently rubbed under cold running water, chopped
• 1/3 cup apple cider vinegar
• 1 Tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon sugar
1. Wash hands with soap and water.
2. In a large bowl, combine tomatoes, cucumber, onion, green pepper and parsley.
3. In a small bowl, combine vinegar, oil, garlic, salt, pepper and sugar.
4. Pour vinegar mixture over vegetables. Mix well.
5. Refrigerate for at least 1 hour before serving.
Nutrition Information per Serving (1/12 of recipe): Calories 30, Total Fat 1.5g, Saturated Fat 0.4g, Cholesterol 0mg, Sodium 105mg, Total Carbohydrates 5g, Fiber 1g, Total Sugars 3g, Protein 1g, Vitamin A 6%, Vitamin C 35%, Calcium 2%, Iron 4%
Source: Nebraska Extension Nutrition Education Program