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20 minutes
Prep: 10 minutes
Cook: 10 minutes
25 calories per serving view nutrition facts
6 servings
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| 1 | large | tomato | |
| 1 | each | cucumber | |
| 1 | small | onion | |
| 1 | tablespoon | dill weed | fresh |
| 1 | x | salt | |
| 2 | each | green chili peppers | chopped |
| 1 | tablespoon | vinegar | |
| 1 | x | salad dressing, vinaigrette | oil and lemon |
Cut tomatoes into 10 wedges.
Pare the cucumber; cut it in half lengthwise and then in thin slices.
Cut onion in half lengthwise and then slice paper thin.
Put the onion slices into a bowl, sprinkle with salt and squeeze in the palm of a hand.
Rinse and pat dry.
On a platter, arrange in succession rows of tomatoes, cucumber slices and onion pieces.
Sprinkle with the dill, salt and chili pepper.
Mix vinegar and dressing and pour over the salad enough to moisten it well.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 188mg | 8% |
| Total Carbohydrate 5.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 7% | Vitamin C | 36% | |
| Calcium | 4% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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