Cucumber, Shallot, and Tomato Salad Recipe

Jul 30, 2012 @ 12:46 PM
Posted by Meatless Monday, Special Contributor

Nutrition

Cal/Serving: 154
Daily Value: 8%
Servings: 2

Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free

Fat	7g	11%
Saturated	1g	5%
Carbs	21g	7%
Fiber	3g	14%
Sugars	12g	0%
Protein	3g	6%
Sodium	636mg	26%
Calcium	72mg	7%
Magnesium	53mg	13%
Potassium	670mg	19%
Iron	2mg	10%
Zinc	1mg	5%
Vitamin A	2329IU	47%
Vitamin C	23mg	39%
Thiamin (B1)	0mg	6%
Riboflavin (B2)	0mg	5%
Niacin (B3)	1mg	4%
Vitamin B6	0mg	13%
Folic Acid (B9)	64µg	16%
Vitamin E	2mg	9%
Vitamin K	110µg	138%
Fatty acids, total monounsaturated	5g	0%
Fatty acids, total polyunsaturated	1g	0%

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In this deconstructed oil and vinegar dressing, shallots are infused with balsamic vinegar to add a tangy pungency when served whole atop crisp cucumber slices. Tomatoes provide acidity and baby spinach makes a hearty base for this refreshing salad. This recipe comes to us from Lindsay from Cook. Vegan. Lover.

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INGREDIENTS

1/4 cup balsamic vinegar
1 shallot, sliced
1 cup baby spinach
1 large cucumber, sliced
1 large tomato, sliced
1 tablespoon extra-virgin olive oil
Salt and pepper, to taste

DIRECTIONS

Heat the balsamic vinegar and sliced shallot in a small saucepan over high heat. Bring the balsamic vinegar to a boil, reduce the heat to medium-low and cook until the vinegar is reduced by half, about 5-7 minutes. Set aside to cool slightly.

Spread the spinach out in equal portions on 2 plates. Alternate laying cucumber and tomato slices onto both beds of spinach.

Place a balsamic-infused shallot slice on top of each piece of cucumber and tomato. Drizzle both salads with the oil and reduced balsamic vinegar. Season with salt and pepper, to taste, and enjoy.