Quick Tomato Cucumber Salad Recipe

Quick Tomato Cucumber Salad Recipe
Quick Tomato Cucumber Salad Recipe photo by Taste of Home
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Quick Tomato Cucumber Salad Recipe

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Pretty color and great taste make this salad a favorite. I like to serve it when we have guests for dinner. It’s easy to prepare, and the dressing can be made several days in advance.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 3 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 green onion, cut into 1-inch pieces
  • 1 garlic clove, peeled
  • 1/2 cup canola oil
  • 1 cup minced fresh parsley
  • 4 cups torn leaf lettuce
  • 4 medium tomatoes, sliced
  • 2 large cucumbers, peeled and thinly sliced

Directions

For dressing, place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in parsley. Cover and refrigerate until serving.
Arrange the lettuce, tomatoes and cucumbers on a serving platter or on salad plates; serve with dressing. Yield: 8 servings (1 cup dressing).
Originally published as Tomato Cucumber Salad in Country Extra July 2007, p49

Nutritional Facts

1 serving (1 each) equals 182 calories, 19 g fat (2 g saturated fat), 3 mg cholesterol, 200 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein.

  • 3 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 to 1/2 teaspoon hot pepper sauce
  • 1/4 cup mayonnaise
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 green onion, cut into 1-inch pieces
  • 1 garlic clove, peeled
  • 1/2 cup canola oil
  • 1 cup minced fresh parsley
  • 4 cups torn leaf lettuce
  • 4 medium tomatoes, sliced
  • 2 large cucumbers, peeled and thinly sliced
  1. For dressing, place the first eight ingredients in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Stir in parsley. Cover and refrigerate until serving.
  2. Arrange the lettuce, tomatoes and cucumbers on a serving platter or on salad plates; serve with dressing. Yield: 8 servings (1 cup dressing).
Originally published as Tomato Cucumber Salad in Country Extra July 2007, p49

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