Print
Email
Add a photoServings: 4
Ingredients
- 2 x cucumbers peeled, and thinly sliced
- 1 lrg tomato cored, and coarsely cubed
- 1/4 lb goat cheese crumbled
- 1 tsp Dijon mustard
- 1 Tbsp. red wine vinegar
- 2 Tbsp. water Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. finely-minced parsley
Directions
- In a salad bowl, combine the cucumbers, tomato, and goat cheese.
- In the container of a food processor, blend mustard, vinegar, water, and salt and pepper to taste. Add in extra virgin olive oil slowly while the machine is still turning. (The vinaigrette can also be prepared in a mixing bowl, in that case all ingredients should be combined well before whisking extra virgin olive oil in slowly.)
- Pour the vinaigrette over the salad and toss well. Sprinkle with parsley and serve.
- This recipe yields 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 164g | |
| Recipe makes 4 servings | |
| Calories 159 | |
| Calories from Fat 115 | 72% |
| Total Fat 13.06g | 16% |
| Saturated Fat 5.11g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 132mg | 6% |
| Potassium 225mg | 6% |
| Total Carbs 4.64g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.85g | 2% |
| Protein 6.34g | 10% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
