Cucumber Salad with Spicy Tomato Vinaigrette
vinaigrette recipe adapted from Cooking Light Complete Cookbook
3 medium size cucumbers, halved, seeded and thinly sliced
6 medium size Roma tomatoes
1/3 red onion, very thinly sliced
3 tablespoons tomato juice
2 tablespoons red wine vinegar
1 tablespoon extra virgin olive oil
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 - 1/2 teaspoon hot sauce, I used Sriracha
1/8 teaspoon freshly ground black pepper
Combine
cucumbers, tomatoes and onion in a large bowl. Whisk together the
remaining ingredients. Pour over the vegetables and toss well to
combine. Chill in the fridge for at least an hour before serving.
Enjoy!
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