Spicy Tomato and Cucumber Salad
I created this recipe to use up veggies from our garden. The dressing is based on that used in my Smoky Texas Broil recipe.
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 4
spicy
smoky
tangy
tomato
cucumber
chile pepper
amerian
salad
summer
light
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- salt to taste
- 2 large tomatoes sliced
- 1 large cucumber sliced
- 1 mild chile pepper sliced
- 1 tsp apple cider vinegar
- 1 pinch coarse black pepper garlic powder, mustard seed, mesquite seasoning (i used weber b
- 1 tablespoon canola or olive oil
- Carbohydrate 7.34478617501242 g
- Cholesterol 0 mg
- Fat 4.0595927753393 g
- Fiber 1.9592907186121 g
- Protein 1.50580246710046 g
- Saturated Fat 0.367205038946503 g
- Serving Size 1 1 Serving (173g)
- Sodium 6.677554039385 mg
- Sugar 5.38549545640032 g
- Trans Fat 0.171293539127421 g
- Calories 65 calories
In a large bowl with a cover, toss veggies and remaining ingredients. Taste and adjust as desired. Cover and refrigerate at least an hour before serving.
