Publisher Photo
Publisher Photo
"Our family has been savoring this salad for over 75 years. It goes back to my Bavarian grandmother," reports Mari Malmquist of Hayward, Wisconsin. "With a large family to raise, she turned to the garden for inexpensive ingredients. The lightly dressed tomatoes, cucumbers and radishes are still a hit at meals and potlucks today."
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 2 medium tomatoes, seeded and chopped
  • 2 cups thinly sliced radishes
  • 1 large cucumber, quartered, seeded and chopped
  • 1/2 cup white vinegar
  • 1/2 cup water
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Directions

In a large bowl, combine the tomatoes, radishes and cucumber. In a small bowl, whisk together the vinegar, water, sugar substitute, salt and pepper until sugar substitute is dissolved (mixture will foam up slightly). Pour over vegetable mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Spring Salad in Light & Tasty April/May 2004, p47

Nutritional Facts

3/4 cup: 44 calories, 1g fat (1g saturated fat), 0 cholesterol, 208mg sodium, 10g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 vegetable.

  • 2 medium tomatoes, seeded and chopped
  • 2 cups thinly sliced radishes
  • 1 large cucumber, quartered, seeded and chopped
  • 1/2 cup white vinegar
  • 1/2 cup water
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  1. In a large bowl, combine the tomatoes, radishes and cucumber. In a small bowl, whisk together the vinegar, water, sugar substitute, salt and pepper until sugar substitute is dissolved (mixture will foam up slightly). Pour over vegetable mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon. Yield: 6 servings.
Editor's Note: This recipe was tested with Splenda no-calorie sweetener.
Originally published as Spring Salad in Light & Tasty April/May 2004, p47

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