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Tastee Recipe

Quick, Cool, Easy and a Summer Staple Where I’m From – I Could Eat the Whole Bowl

28 July 2016
brookefenton
1 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping

Check out what my friends at Add a Pinch had to say about this Cucumber and Tomato Salad:

 

I made this salad, but made a few changes. I didn’t dice the cucumbers or tomatoes. I cut the cucumbers in half lengthwise and then sliced them. I used grape tomatoes cut in half, and I added garlic powder to the dressing.

My family had a barbecue on Saturday and we ate this as a salad rather than on meat. It was totally gobbled up! I was told that this salad is a “make again”! Thank you!!

 

Ingredients

 

2 cucumbers, diced

1 pint cherry tomatoes, halved or 2 medium tomatoes, diced

1 medium onion, diced, optional

½ cup Kraft Italian dressing, homemade or store-bought

 

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Quick Tip: Take this refreshing salad to your next potluck.

 

Thank you to Add a Pinch for this awesome recipe!

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One Comment
  1. Irene Boyer September 3, 2017 at 2:11 pm Reply

    love this site

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