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Tomato-Cucumber Salad

What better way to brighten a gray winter day than with a delicious tomato-cucumber salad? This one is nutritious, filling, and so easy, you’ll want to make it again and again. I recommend organic veggies whenever possible. Since refrigerated tomatoes tend to be less tasty, let them sit at room temperature for about an hour before putting the salad together.

Serves 4

Ingredients

  • 3 medium-sized, ripe heirloom tomatoes
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 medium cucumber, thinly sliced and unpeeled
  • 1/2 bunch scallions, white portion only, thinly sliced
  • 1 tablespoon fresh basil, chopped
  • 1/2 tablespoon fresh Italian parsley, chopped
  • 1/2 teaspoon sea salt (substituting lite salt cuts the sodium content in half)
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Wash tomatoes and remove tops. Cut remaining portions into wedges. Place in a bowl, and gently squeeze out some of the juice.
  2. Remove tomato pieces, reserving juice, and place them in a clean bowl.
  3. Add olive oil and vinegar to the reserved tomato juice, and mix together to make vinaigrette.
  4. Add cucumber, scallions, basil, and parsley to the tomatoes. Drizzle with vinaigrette.
  5. Toss gently, sprinkle with salt (or lite salt) and pepper, and put in a large serving bowl.
  6. Serve with rice crackers for a light, nutritious snack or appetizer.

Nutritional information per serving: 151 calories, 14 g fat (0 g saturated), 7 g carbohydrates, 2 g fiber, 1 g protein, 0 mg cholesterol, 303 mg sodium, 0 g sugar

Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.

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Dr. Connealy graduated from the University of Texas School of Public Health and the Chicago Medical School. She then completed her post-graduate training at the Harbor/UCLA Medical Center in Los Angeles, California. A genuine health leader, Dr. Connealy has been published in the Journal of the American Nutraceutical Association, as well as in numerous health columns and magazines. She‚??s also a frequent guest speaker for media and professional organizations all over the country. Today, Dr. Connealy is the Medical Director of the Center for New Medicine in Orange County, California and the author of the Newport Natural Health Letter. Dr. Connealy‚??s e-newsletter and website feature the same outlook she provides to the patients in her clinic ‚?? a combination of honest information, unique solutions, simple marching orders, and tough love. You‚??ll find that the advice Dr. Connealy has to share is thorough, effective, and supported by medical science ‚?? yet it‚??s easy to understand and act upon.

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archive

Tomato-Cucumber Salad

What better way to brighten a gray winter day than with a delicious tomato-cucumber salad? This one is nutritious, filling, and so easy, you’ll want to make it again and again. I recommend organic veggies whenever possible. Since refrigerated tomatoes tend to be less tasty, let them sit at room temperature for about an hour before putting the salad together.

Serves 4

Ingredients

  • 3 medium-sized, ripe heirloom tomatoes
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 medium cucumber, thinly sliced and unpeeled
  • 1/2 bunch scallions, white portion only, thinly sliced
  • 1 tablespoon fresh basil, chopped
  • 1/2 tablespoon fresh Italian parsley, chopped
  • 1/2 teaspoon sea salt (substituting lite salt cuts the sodium content in half)
  • 1/2 teaspoon freshly ground pepper

Directions

  1. Wash tomatoes and remove tops. Cut remaining portions into wedges. Place in a bowl, and gently squeeze out some of the juice.
  2. Remove tomato pieces, reserving juice, and place them in a clean bowl.
  3. Add olive oil and vinegar to the reserved tomato juice, and mix together to make vinaigrette.
  4. Add cucumber, scallions, basil, and parsley to the tomatoes. Drizzle with vinaigrette.
  5. Toss gently, sprinkle with salt (or lite salt) and pepper, and put in a large serving bowl.
  6. Serve with rice crackers for a light, nutritious snack or appetizer.

Nutritional information per serving: 151 calories, 14 g fat (0 g saturated), 7 g carbohydrates, 2 g fiber, 1 g protein, 0 mg cholesterol, 303 mg sodium, 0 g sugar

Note: Nutritional values are estimates only and may vary according to freshness of ingredients, methods of preparation, and other factors.

Newsletter Signup.

Sign up to the Human Events newsletter

TRENDING NOW:

The New Aylan Kurdi.

U.S. POLITICS

Drag Queen Reading Hour Can Be Stopped.

CULTURE

No Bregrets: Brexit More Popular Than Ever.

FOREIGN AFFAIRS

Google Calls Jordan Peterson, Ben Shapiro Nazis Google Calls Jordan Peterson, Ben Shapiro Nazis

Did Google Just Admit to Being a ‘Nazi’ Collaborator?

TECH

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