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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 93.0
  • Total Fat: 3.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 121.3 mg
  • Total Carbs: 12.8 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.9 g

View full nutritional breakdown of cucumber salad with balsamic mustard dressing calories by ingredient
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cucumber salad with balsamic mustard dressing

Submitted by: CCKELLY3

Introduction

This is one of my favorite summer salads, sometimes I just use balsamic vinegar with garlic, salt and pepper, for lower fat. Sometimes I mix in a Tbs of fresh, unsweetened yogurt to the dressing.

Chop the vegetables finer to add to a pita sandwich with hummus, larger for a side salad with your meal. Additional ideas to make it a complete, healthy meal salad: a few added diced, green olives and chickpeas, or a grilled, marinated chicken breast.
This is one of my favorite summer salads, sometimes I just use balsamic vinegar with garlic, salt and pepper, for lower fat. Sometimes I mix in a Tbs of fresh, unsweetened yogurt to the dressing.

Chop the vegetables finer to add to a pita sandwich with hummus, larger for a side salad with your meal. Additional ideas to make it a complete, healthy meal salad: a few added diced, green olives and chickpeas, or a grilled, marinated chicken breast.

Number of Servings: 2

Ingredients

    Salad:
    1 cup diced cucumber
    1 large beefsteak tomato, cut in small pieces
    1/2 cup red onion, diced
    1 tsp garlic, finely minced

    Dressing:
    1 Tbs balsamic vinegar
    1 tsp extra virgin olive oil
    2 tsp honey mustard (more or less to taste)
    1/2 tsp garlic powder
    1/2 tsp fresh ground black pepper
    Dash of salt
    optional--adjust honey mustard, or use chinese hot mustard instead, to adjust sweetness of the dressing.

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Directions

This makes 2 servings, with about 2 cups of salad and 2 Tbs of dressing.

1. Wash and chop your cucumber, tomato and red onion. Put into a large glass or ceramic bowl and stir.

2. Whisk together all the dressing ingredients and adjust amounts as desired to your taste.

3. Pour dressing over the salad, and gently toss to coat. Allow to marinate for 15-30 minutes at room temperature. Or in the fridge for up to 4 hours.

This salad is best used fresh. Longer times that a few hours to marinate and the vegetables begin to get limp and soggy.

Pour this over a bed of lettuce and add a protein for a full meal salad, or it's great mixed with whole grains such as quinoa or barley for a simple, chilled grain salad.

Number of Servings: 2

Recipe submitted by SparkPeople user CCKELLY3.






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