Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Tomato-Cucumber Salad with Cilantro-Orange Vinaigrette

Wednesday, February 20, 2019
Total time
10 minutes
Preparation time
10 minutes

Fresh tomatoes, cucumbers, and a bright vinaigrette dressing served atop a bed of greens.

or2 cups cherry tomatoes, washed and halved (298 g)
or1 small red onion, thinly sliced (70 g)
or1 English cucumber, thinly sliced (301 g)
or1 jalapeno pepper, seeded and diced (14 g)
or2 cloves garlic, smashed and finely chopped (6 g)
or6 cups spring mix salad greens or other assorted greens (spinach, radicchio, baby kale, arugula) (240 g)
or1 c olive oil (216 g)
or1/4 c freshly squeezed orange juice (or 100% orange juice) (62 g)
or1/2 c apple cider vinegar (120 g)
or1/2 tsp Kosher salt (3 g)
or1/2 tsp freshly ground black pepper (1 g)
or1/4 c cilantro, chopped (4 g)
To prepare the vinaigrette; mix the olive oil, apple cider vinegar, orange juice, garlic, salt, pepper, and cilantro in a large bowl (dressing will separate after sitting) or a blender if you like a smooth consistency. Adjust seasonings to your taste.
Combine the tomatoes, onions, and cucumber in a medium sized bowl. Toss with half of the vinaigrette (save the rest for dressing later).
Rinse the greens and remove moisture with a towel. Place the washed greens in a large serving bowl.
Top with the tomato mixture. If desired, toss to combine.
Serve the salad with the reserved marinade.
Nutritional information
Per 100 gPer portion (222 g)% DRI
Energy162 kcal360 kcal18 %
Fat16 g36 g56 %
Fatty acids, total saturated2 g5 g25 %
Cholesterol0 mg0 mg0 %
Sodium94 mg209 mg9 %
Carbohydrate4 g9 g3 %
Sugars2 g4 gremove
Fiber1 g2 g6 %
Protein1 g2 gremove