Tomatoes & Cucumbers With Honey Mustard Vinaigrette
Recipe: #20376
July 28, 2015
Categories: Salads, Vegetable Salad, Side Dishes, Tomato, Cucumber, Onions, Native American, One-Pot Meal, Brunch, Fathers Day, Halloween, July 4th, Mothers Day Picnic, St Patricks Day, Sunday Dinner, Thanksgiving, Valentine's Day, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Fresh Tomatoes, Vegetarian Dinner, Vegan Dinner, more
"I find myself always looking for different ways to enjoy my garden tomatoes, especially the cherry and grape tomatoes. This is a great tasting way to use these babies up. Allow these to sit at least an hour before eating them to allow the flavors to meld but it does get better the longer it sits."
Ingredients
Nutritional
- Serving Size: 1 (155.1 g)
- Calories 164.5
- Total Fat - 4.6 g
- Saturated Fat - 0.6 g
- Cholesterol - 0 mg
- Sodium - 199.4 mg
- Total Carbohydrate - 28.3 g
- Dietary Fiber - 3.4 g
- Sugars - 7.9 g
- Protein - 4.8 g
- Calcium - 90.3 mg
- Iron - 1.6 mg
- Vitamin C - 12.8 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Whisk together the oil, honey, mustard, garlic powder and salt in a medium bowl.
Step 2
Add the tomatoes, cucumbers and onion and mix together making sure everything is coated.
Step 3
Place in refrigerator and allow marinating for at least one hour.
Step 4
Enjoy!
Tips
No special items needed.