Romaine Cucumber And Grape Tomato Salad With Ranch Dressing Recipes

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RANCH CUCUMBER, TOMATO AND ONION SALAD



Ranch Cucumber, Tomato and Onion Salad image

So easy, so good. My newest summertime addiction. My SIL Jeni actually gave me the idea for this, so I want to make sure she gets credit! I'm sure this isn't a completely original recipe though, lol. I can usually only wait about 1/2 hour for the salad to meld together, but it has lasted a whole 24 hours in the fridge before I devoured the leftovers!

Provided by Amanda Beth

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

10 -12 cherry tomatoes
1 large cucumber
1/2 small onion
salt
pepper
5 tablespoons light ranch salad dressing

Steps:

  • Slice the cucumbers and put in a bowl. Sprinkle with a little salt.
  • Halve or quarter the tomatoes depending on the size of the tomatoes and how big you like the pieces. Mix with the cucumbers.
  • Thinly slice the onion. I prefer it sliced, but I'm sure you could do a chopped onion instead. Mix with cucumbers and tomatoes.
  • Add salt and pepper to taste.
  • Mix with ranch dressing. Let sit for at least 30 minutes.

Nutrition Facts : Calories 69.7, Fat 4.4, SaturatedFat 0.4, Cholesterol 5.2, Sodium 189.4, Carbohydrate 7.2, Fiber 1.1, Sugar 3.5, Protein 1.2

ROMAINE, CUCUMBER, AND TOMATO SALAD



Romaine, Cucumber, and Tomato Salad image

This is a refreshing salad that gets a kick from garlic croutons and a creamy tang from the yogurt vinaigrette. It's a simple Mediterranean classic that you will find served all along the coast from North Africa to Spain in the summer months, and is a great companion to The Greek balls (page 10).

Yield Serves 6

Number Of Ingredients 17

1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1 cucumber, halved lengthwise, quartered, and cut into 1/2-inch pieces
1 large ripe tomato, cut into 1/2-inch pieces
1 cup garlic croutons (recipe follows)
1/2 cup yogurt vinaigrette (recipe follows)
1 large loaf stale country bread, crusts removed
1 garlic clove, minced
1 cup fresh oregano, finely chopped
1/4 cup olive oil
Salt
(makes 6 cups)
2 cups best-quality plain whole-milk yogurt (not Greek style)
1/2 red onion, finely chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 teaspoons salt
(makes 3 cups)

Steps:

  • Combine the romaine, cucumber, tomatoes, and croutons in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
  • Preheat the oven to 375°F.
  • Tear the bread into bite-size pieces and place in a large bowl. Add the garlic and oregano and drizzle with the olive oil. Toss gently to combine and season with salt.
  • Place the croutons on a large rimmed baking sheet and bake for 20 minutes. Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
  • Combine the yogurt, onions, vinegar, olive oil, and salt in a large mixing bowl. Whisk until smooth and thoroughly combined.

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