Tomato and Cucumber Salad
(makes 12 servings)
|2||cucumbers, about 1 3/4 pounds (840 g), peeled and sliced very thin on the diagonal|
|6||medium vine-ripened tomatoes, about 3 pounds (3.5 kg), thinly sliced|
|2||tablespoons (30 ml) olive oil|
|1/4||cup (38 g) cilantro leaves, minced|
|1||teaspoon (5 ml) ground cumin|
|freshly ground pepper|
- Arrange the cucumber and tomato slices in overlapping circles on a large serving platter.
- In a glass measuring cup, whisk together the oil, lemon juice, cilantro, cumin, and pepper. Drizzle over the vegetables.
- Cover with plastic wrap and refrigerate until ready to serve.
|Per serving:||54 calories (41% calories from fat), 2 g protein, 3 g total fat (0.4 g saturated fat), 7 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 12 mg sodium|
|Diabetic exchanges:||1 vegetable;e. 1/2 fat|