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–+ servings

Tomato Cucumber Salad with Dill Jalapeño Dressing

Cucumber, tomato, onion salad seasoned with a dill jalapeño dressing is economical and easy to make and tastes Dill-icious! The flavor improves as the vegetables marinate in the dressing so this is a great "make in advance" salad.
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Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 172
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup Sweet onion diced
  • 2 cups Cucumber diced into bite-sized chunks
  • 3 cups Tomatoes beefsteak, diced into bite-sized chunks
Dill Jalapeno Dressing
  • 1 Lemon juiced, about ¼ cup
  • ¼ cup Olive oil light
  • 2 teas Dijon-style mustard
  • 2 teas Dried dill (or 2 tbsp fresh dill)
  • 1 teas Salt
  • ½ teas Black pepper (or lemon pepper)
  • 1 jalapeno seeded and cut into chunks

Method
 

  1. Toss together the onion, cucumber and tomato chunks.
  2. In a blender, combine the lemon juice, olive oil, mustard, jalapeno chunks, dill, salt and pepper. Blend on high until the jalapeno is minced into small pieces.
  3. Pour the dressing over the salad veggies, coating the vegetables. Mix well.
  4. Reserve the excess dressing for other salads.
  5. Serve immediately, or chill and use for a later meal.

Nutrition

Serving: 1cupCalories: 172kcalCarbohydrates: 12gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 621mgPotassium: 473mgFiber: 3gSugar: 7gVitamin A: 1055IUVitamin C: 38mgCalcium: 48mgIron: 1mg

Notes

Making the salad a few hours prior to serving, gives the onion and dill time to meld with the other ingredients.  The tomato juice softens the onion and mustard flavors.
Serve as a side dish or place it on top of a bed of mixed salad greens.
Before dicing the cucumbers, stripe them by peeling lengthwise sections.  
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