Recipe courtesy of Wayne Harley Brachman
Cucumber, Grape Tomato and Dill Salad
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 414
- Total Fat
- 41
- Saturated Fat
- 6
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 56
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 large shallot, finely minced
1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
3/4 cup olive oil
1 seedless, skinless, cucumber, halved lengthwise and cut into 1/4-inch half moons
1 bunch fresh dill, trimmed and minced
Lightly toasted fennel seeds
1 serrano chile, seeded and chopped
1 pint grape tomatoes
Directions
- Put shallot, mustard, and vinegar in a blender, and blend. With the motor running, slowly drizzle in oil. Toss cucumber and dill in the vinaigrette with fennel seeds and chile. Fold in the tomatoes.