Cucumber Salad with Tomatoes

65 min · Serves 4

Based on a recipe from Don’t Play With Your Food: Spring and Summer Cookbook Arizona Nutrition Network, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupscucumber, diced
• 1 cuptomato, seeded and diced
• ¼ cupsweet onion, chopped
• 2 cupscouscous, cooked
• 9.9 mldill weed, chopped
• ½ cupItalian salad dressing, low-fat

How to cook it

1. In a large bowl, combine the diced cucumber, seeded and diced tomato, chopped sweet onion, cooked couscous, and chopped dill weed.
2. Pour the low-fat Italian salad dressing over the salad and toss gently until the ingredients are evenly coated.
3. Place the salad in the refrigerator to chill for 1 hour before serving cold.

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