Cucumber-tomato skillet PDF Print E-mail

Cucumber-Tomato Skillet

2 medium cucumbers, cut into 1-inch pieces
1 medium onion, sliced and separated into rings
2 tablespoons butter or margarine
4 medium tomatoes, cut into wedges
1/2 teaspoon salt
Dash of pepper
1 tablespoon snipped fresh dill weed or
    1 teaspoon dried dill weed

Cook and stir cucumbers and onion in butter in 12-inch skillet until cucumbers are crisp-tender, about 5 minutes. Stir in tomatoes; sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are heated through. Sprinkle with dill weed.

Yields 6 to 8 servings.

< Prev   Next >
 

Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

95049.jpg
  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
Joomla 1.5 Templates by Joomlashack