Creighton University Medical Center

Cucumber-Tomato Salad


Enjoy this refreshing and delicious cucumber-tomato salad — a low-fat, low-calorie dish that keeps well. Add more vegetables and a dash of dressing to enjoy with another meal.

Ingredients

2 large cucumbers, peeled and thinly sliced

2 medium tomatoes, sliced, or 20 cherry tomatoes, halved

1 medium green pepper, sliced

1 medium onion, thinly sliced

Dressing

1 8-ounce bottle fat-free Italian salad dressing

2 1/2 to 3 teaspoons sugar or sugar substitute

Directions

Layer vegetables in a serving bowl. Mix dressing ingredients and drizzle over vegetables. Refrigerate at least 2 hours, stirring occasionally. Serve chilled. Makes 4 servings.

Nutritional Information (per serving)

Calories: 98

Fat: 1g

Saturated fat: 0.4g

Cholesterol: 1.7mg

Carbohydrate: 20g

Sodium: 600mg*

* Note: Individuals seeking to limit sodium intake should substitute a Balsamic vinaigrette or other low-sodium salad dressing for the fat-free Italian salad dressing.

The second edition of our popular cookbook, Recipes from the Heart of Creighton’s Cardiac Center, is now available. For more information, email foryourhealth@creighton.edu.

For more information about Creighton University Medical Center, visit www.creightonhospital.com.