Cucumber Tomato Salad Recipe

Cucumber Tomato Salad Recipe

This recipe comes from my husband's great-grandmother. It's especially good
with ripe tomatoes from the garden, but drained canned tomatoes may also be
used.—Maxine Foreman, Columbus, Nebraska

This recipe is:

Quick

6-8 Servings
Prep: 25 min. + chilling

Ingredients

2 medium tomatoes, chopped
1 medium green pepper, chopped
1 medium cucumber, peeled and thinly sliced
1/2 cup chopped green onions
3 tablespoons sugar
1/2 cup water
1/2 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a serving bowl, combine the tomatoes, green pepper, cucumber and
onions. Sprinkle with sugar; toss to coat. Let stand for 15 minutes. Stir in
water, vinegar, salt and pepper. Cover and refrigerate for 2 hours. Stir;
serve with a slotted spoon. Yield: 6-8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 40 calories, trace fat (trace
saturated fat), 0 cholesterol, 152 mg sodium, 10 g carbohydrate, 1 g fiber,
1 g protein.

Cucumber Tomato Salad published in The Best of Country Cooking Annual 2005, p67

Beth Layman :)