Recipes

Creamy Cucumber and Tomato Salad

Course/Meal: 
Main Ingredient: 
Makes: 
4 servings or 4 cups.
Serving Size: 
1 cup

Using hot house vegetables this time of year helps keep the fresh taste and colour in your meals. Look for local and tasty hothouse cucumbers and tomatoes in your grocery stores.

Ingredients: 

1 English cucumber
2 cups ( 500 mL) quartered small vine ripened tomatoes
1/4 cup (50 mL) 0% greek plain yogurt
3 tbsp (45 mL) light mayonnaise
1 small clove garlic, minced
2 tbsp (25 mL) chopped fresh dill or 2 tsp (10 mL) dried dillweed
½ tsp (2 mL) grated lemon rind
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) celery seed
1/4 tsp (1 mL) freshly ground black pepper

Directions: 

Cut ends of cucumber. Cut in half lengthwise; cut into thin slices. Place in large bowl with tomatoes and set aside.

In small bowl, whisk together yogurt, mayonnaise, garlic, dill, and lemon rind and juice, pepper and celery seed. Pour over cucumber mixture and stir gently to coat.

Note: You can substitute bell peppers, carrots, radishes, broccoli or cauliflower for the tomatoes, just use the same amount.

Nutrition Facts per serving:

Calories: 
71
Fat: 
4 g
Saturated: 
1 g
Cholesterol: 
4 mg
Sodium: 
82 mg
Potassium: 
348 mg
Carbohydrates: 
8 g
Protein: 
3 g

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Creamy Cucumber and Tomato Salad  

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