Tomato and Cucumber Salad
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(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 |
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