My Cucumber and Tomato Salad

I still had some baby spinach left to use in my refrigerator, so I decided to create a salad with stuff I had left in my frig.  It turned out to be a fairly basic green salad but still very good.  I’m loving having these salads with my meals.  It helps me get my veggies into my diet.  I also have found a nice ranch dressing also that is low carb and I’m enjoying using a prepared dressing.

Ingredients

• Spinach leaves organic washed
• Cucumbers 1 large, sliced into round
• Grape tomatoes, sliced in half – 1/2 cup
• Shredded cheddar cheese, about 1/2 cup
• Blueberries – about 1/3 cup
• Olive oil, 2-3 tablespoons
• Ranch dressing  2-6 tablespoons

Tools

• Cutting board
• Cutting knife – (I use my Cutco 6-3/4″ Petite Carver)
• Mixing Bowl with a sealable lid.
• Regular large Spoon to mix (I have a slotted one I use)

*note, you can go to my Pampered Chef store and purchase your own great kitchen tools like my salad choppers.  

Directions

1. Take washed spinach leaves and place in mixing bowl.
2. Toss in sliced cucumbers, along with sliced grape tomatoes.
3. Drizzle olive oil over salad and shake to distribute oil.
4. Sprinkle shredded cheese over mix.
5. Add 2-6 tablespoons of ranch dressing.
6. Right before serving seal with lid and shake to mix cheese and other ingredients well.
7. Keep cool until time to serve.
8. Serve
9. You can add more dressing if desired.

Servings

Makes about 3 bowls of salad. Be sure and shake sealed bowl well to mix before serving from it.

I served this salad with baked cod nuggets and fire roasted vegetables from Schwans.

Use

I offer this salad recipe free to those in need.

Comments

I enjoy getting comments and questions.  Please leave yours below. – Shirley

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