From the Pantry Butler kitchen
Cucumber Salad with Tomatoes
Fresh tomatoes and cucumbers make this couscous salad a summer time treat. USDA MyPlate Kitchen — Don’t Play With Your Food: Spring and Summer Cookbook — Arizona Nutrition Network (public domain), via myplate.food
Ingredients
- 2 cups cucumber, diced
- 1 cup tomato, seeded and diced
- 1/4 cup sweet onion, chopped
- 2 cups couscous, cooked — or rice
- 2 teaspoons dill weed, chopped
- 1/2 cup Italian salad dressing, low-fat
Method
- Wash hands with soap and water.
- Toss together the cucumbers, tomatoes, onions, couscous (or rice), dill, and salad dressing.
- Chill for 1 hour.
- Serve.
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