RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2033
View Recipe |
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Recipe Name: |
Cucumber and Tomato Salad |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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Course: |
Salad |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
Pareve |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.47
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 0.5 Large cucumber, English diced 0.25 Cup parsley, flat-leaf chopped 0.5 Medium onion, red chopped 2 Tablespoons vinegar, red wine 1 to taste salt and pepper
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Directions:
Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste. |
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Nutrition per Serving: |
Calories: |
124 |
Total Carbs: |
8.1 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
10.5 |
Protein: |
1.45 |
Fiber: |
1.45 |
Sodium: |
9.25 |
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