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Fresh Tomato And Cucumber Cocktail Recipe
|Cucumbers||2 Medium (1 1/2 cups grated)|
|Onion||1 Tablespoon, grated|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Cider vinegar||4 Teaspoon|
|Green pepper||1 Tablespoon, chopped|
|Tomato||3 Large (ripe)|
Serving size: Complete recipe
Calories 186 Calories from Fat 12
% Daily Value*
Total Fat 1 g2.3%
Saturated Fat 0.28 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2945 mg122.7%
Total Carbohydrates 42 g14%
Dietary Fiber 8.6 g34.3%
Sugars 27.9 g
Protein 7 g14.1%
Vitamin A 98.4% Vitamin C 151.5%
Calcium 11.1% Iron 13.7%
*Based on a 2000 Calorie diet
Remove seeds into a sieve set in a bowl to catch any juice.
When drained, discard seeds.
Grate the cucumber into the juice in the bowl and add the remaining ingredients, except the tomatoes.
(Tarragon, malt, or wine vinegar may be used instead of the cider.) Cover the bowl tightly and set in the refrigerator to chill.
Wash and peel tomatoes and chill.
Just before serving, dice tomatoes.
Toss with 1/2 the cucumber mixture.
Partially fill a large serving bowl or individual cocktail glasses, then put remaining cucumber mixture on the top.
Set the large bowl in another bowl filled with ice cubes and place on buffet table.
Serve cocktail glasses at table.