Cucumber Salad

Recipe created by the culinary students at the Tilden Career Community Academy

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This recipe was part of the healthy menu that won the 2009 Cooking Up Change health school lunch contest.

Servings: Serves 28 (3/4 cup each)

Ingredients

9 cups peeled and sliced cucumbers
3 cups carrot sticks
9 cups sliced tomatoes
1 cup Italian dressing

Directions

Mix ingredients together in a large bowl.

Serve with Chicken-Vegetable Jambalaya and Jalapeño Cornbread.

Published on March 12, 2010

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