Today I'm featuring a simple fresh salad to go with your fall dinners (we served it with butternut squash and baked chicken legs). I call it Italian Salad because it is similar to the one I sold as a deli clerk at Kroger's (many moons ago). This is a great way to use up tomatoes that are getting a little wrinkly and cucumbers that can't wait two more days to be used. This is what I did:
Recipe: Italian Salad
- 1 cucumber, quartered and sliced (I used an English hothouse cucumber because I like to see cucumber skin and I don't like to wash the wax off; these are wrapped in thin plastic and not waxed)
- 8-10 small tomatoes, quartered, then halved again (I used Campari cocktail tomatoes; they are the size of a golf ball)
- 1/4 cup diced sweet onion
- 1/2 red bell pepper (another item that needed to be used)
- 1/4 cup Newman's Own Olive Oil and Vinegar dressing
- Salt and pepper to taste
In medium bowl, add cucumber, tomatoes, onion, red pepper and dressing. Mix well and refrigerate for at least an hour. This can be kept in the fridge for 2-3 days so you'll have fresh salad without fuss.
Makes 6-8 servings.
Nutrition information per serving: 86 calories, 1 gram protein, 6 grams fat, 7 grams carb, 2 grams fiber, 0 milligrams cholesterol, 60 milligrams sodium.