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Garden Grower's Special

PREP TIME: 5 minutes  COOK TIME: 0 minutes  SERVES: 2 servings 

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Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.
One summer, our cucumber and tomato plants produced way more than expected, and this recipe was born. Enjoy this refreshing salad with a hot baguette and a cool Chardonnay.

gluten_free Gluten Free vegan Vegan 

Ingredients

  • 1 pint grape tomatoes, cut in half, or 2 large vine-ripened tomatoes, cut into chunks
  • 2 medium cucumbers, peeled if not organic, cut into chunks
  • ½ red onion, diced
  • 3 Tbsp brown rice vinegar
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions

  • 1 In a medium-sized salad bowl, combine all ingredients and toss. Serve immediately.
  • 2 Store leftovers in the fridge for up to 2 days.

Additional Notes

NUTRITION SNAPSHOT Per serving: 101 calories, 0.5 g total fat, 0 g saturated fat, 0 mg cholesterol, 588 mg sodium, 22.5 g carbohydrates, 2.5 g fiber, 5 g sugar, 2.5 g protein, 26.5% vitamin A, 95% vitamin C, 4.5% calcium, 8.5% iron


Source

Recipe from "Cooking with Trader Joe's Cookbook: SKINNY DISH!" by Jennifer K. Reilly, RD.


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