Tomato and Cucumber Summer Salad

"I attended a cooking class today through the NMSU Valencia county Cooperative Extension service and this is a recipe we made in the class. It is very refreshing and makes a great side dish. You could even serve it with some nice crusty bread for a light lunch. It is best to use vine ripened tomatoes instead of a roma tomato which doesn't have much flavor. I don't like black olives so I leave them out. The cooking time is actually the time it takes to sit before serving. There is no actual cooking."
 
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Ready In:
25mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Chop veggies in bite sized pieces.
  • Drain olives and combine with veggies.
  • Mix dressing ingredients together.
  • Pour over salad and let sit for 20 to 30 minutes before serving.

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RECIPE SUBMITTED BY

I have really found a passion for cooking. I'm a new mom and so I'm now finding a love for quick great tasting meals. I learned how to cook from my mom and how to bake from my grandma. I love learning new techniques and am constantly searching for some great new recipes to try.
 
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