Cucumber, Tomato Salad with Peanut Vinaigrette
By: Sherry Coleman Collins, MS, RDN, LD
Ingredients
Peanut Vinaigrette
1 tablespoon aromatic (gourmet) unrefined peanut oil
Juice of ½ small lemon (about 1 ½ teaspoons)
1 teaspoon Dijon mustard
Pinch of salt
Fresh ground pepper to taste
Salad
4 small/mini cucumbers (sometimes called Persian, about 2 ½ cups), chopped
1 cup halved cherry tomatoes
½ small red onion, sliced
¼ cup lightly salted red skin peanuts (may sub regular roasted salted peanuts)
Directions
In a medium-sized bowl, whisk together all dressing ingredients. Add all salad ingredients, except peanuts and gently toss. Taste and adjust seasonings. Fold in peanuts and serve.
Nutrients Per serving
| Calories | 114 |
| Calories from Fat | 74 |
| Fat | 8.2 g |
| Trans fats | 0 |
| Cholesterol | 0 |
| Carbohydrate | 8.3 g |
| Protein | 3.6 g |
| Fiber | 2.6 g |
| Sodium | 108mg |
