Instructions:
Step 1
In a large bowl, combine the sliced cucumbers, tomato wedges, and red onion.
Step 2
In a separate small bowl, whisk together the seasoned rice vinegar, olive oil, and Lawry’s Seasoned Salt.
Step 3
Pour the dressing over the vegetables and toss gently to coat.
Step 4
For the best flavor, let the salad marinate for at least 30 minutes before serving. However, you can serve it immediately if needed.
Notes:
Cucumber Tip: If using garden cucumbers with a thick, waxy peel, peel them before slicing. English or Persian cucumbers usually don’t need peeling.
Serving Suggestion: Tomatoes taste best at room temperature. If the salad has been refrigerated, let it sit out for about 20 minutes before serving to bring it to room temperature.
Nutrition Information (per serving, estimation only):
Calories: 86.
Carbohydrates: 4g.
Protein: 1g.
Fat: 7g.
Saturated Fat: 1g.
Polyunsaturated Fat: 1g.
Monounsaturated Fat: 5g.
Sodium: 703mg.
Potassium: 257mg.
Fiber: 1g.
Sugar: 3g.
Vitamin A: 658 IU.
Vitamin C: 12mg.
Calcium: 17mg.
Iron: 0.4mg.
Enjoy this crisp and tangy salad as a perfect side dish for any meal!