Place a fork at one end of the cucumbers and scrape along the length, creating a pattern alternating peel, no peel. Repeat around the entire cucumber, then repeat with the second cucumber. Trim the ends and cut each cucumber in half lengthwise. Remove and discard the seeds, then cut each half crosswise in half.
Arrange all 8 wedges, side by side and cut side up, on a serving platter. Top evenly with the tomatoes, followed by the onion. Decoratively drizzle dressing over each cucumber wedge. Season with sale and pepper.
Serving
Suggestions
38 cal, 2 protein, 5 carbs, less than 1g fat, 0 cholesterol, 2 fiber, 83 mg sodium
Originally Submitted
1/29/2010
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