Tomato and Cucumber On Rye Recipe

Summary

Preparation Time40 MinDifficulty LevelEasy
Health IndexAverageServings4
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 Tomatoes2 , thinly sliced
 Cucumber1⁄2 , thinly sliced
 Green pepper1⁄2 , diced
 Green onions3 , thinly sliced
 Celery stalks1 , chopped
 Watercress1⁄2 Bunch (50 gm)
 Rye bread slice4
For dressing
 White wine vinegar3 Tablespoon
 Olive oil1 Tablespoon
 Mustard powder1⁄2 Teaspoon
 Chili powder1 Pinch
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size

Calories 127 Calories from Fat 44

% Daily Value*

Total Fat 5 g7.7%

Saturated Fat 0.73 g3.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 185.3 mg7.7%

Total Carbohydrates 18 g5.8%

Dietary Fiber 3.4 g13.4%

Sugars 3.8 g

Protein 4 g7.4%

Vitamin A 29.1% Vitamin C 55.9%

Calcium 5.9% Iron 8%

*Based on a 2000 Calorie diet

Directions

1. In a bowl combine tomatoes, cucumber, green pepper, green onions and celery.
2. To make dressing, combine vinegar, oil, mustard, chili and black pepper to taste in a screw top jar. Shake well to combine and pour over tomato salad.
3. Divide watercress between bread slices and top with tomato salad.
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