Season's End Salad Recipe
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Season's End Salad Recipe

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This quick-to-fix salad is a great way to use the last of your garden's bounty. The vinegar lets the fresh flavor come through.—Susan Strout, Cheney, Washington
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6-8 servings


  • 3 medium tomatoes, sliced
  • 1 medium onion, sliced
  • 1 medium cucumber, sliced
  • Salt and pepper to taste
  • 1/2 to 1 teaspoon sugar, optional
  • 3/4 cup cider or red wine vinegar
  • Lettuce leaves, optional

Nutritional Facts

1 each: 28 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 1g protein.


  1. Layer tomato, onion and cucumber in a 1-1/2-qt. dish. Season with salt and pepper. Sprinkle with sugar if desired. Pour vinegar over vegetables. Cover and refrigerate until serving. Drain; serve on lettuce if desired. Yield: 6-8 servings.
Originally published as Season's End Salad in Country Woman September/October 1997, p37

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