Stuffed Cucumber Salad #2
Ingredients
- 1 large cucumber
- 3 large tomatoes
- 5 1/3 oz macedoine of cooked vegetables
- 4 tbsp mayonnaise or salad dressing
- 1 tbsp chopped parsley
- salt and pepper
for the garnish
- mustard and cress
Instructions
- Peel the cucumber if desired and cut it into 2cm slices.
- Scoop out the seeds and dry the pieces thoroughly.
- Skin and slice the tomatoes, allowing 1 slice for each piece of cucumber.
- Remove the seeds from any tomato remaining, chop the pulp, and add to the macedoine.
- Stir the mayonnaise or salad dressing into the macedoine with the parsley.
- Season to taste.
- Place 1 cucumber ring on each tomato slice and arrange on a serving dish.
- Spoon the macedoine into the cucumber rings and garnish with small bunches of mustard and cress.
Calories: 56 kcal
Carbohydrates: 8 g
Protein: 2 g
Fat: 2g
Saturated Fat: 1 g
Trans Fat: 1 g
Sodium: 109 mg
Potassium: 279 mg
Fiber: 2 g
Sugar: 3 g
Vitamin A: 1887 IU
Vitamin C: 14 mg
Calcium: 22 mg
Iron: 1 mg