Cucumber-scallion Salad

½ cup white-wine vinegar

3 tablespoons sugar

1 tablespoon olive oil

½ teaspoon red pepper flakes, or more to taste

˜ teaspoon salt

2 cups (1 pint) grape tomatoes (for about 1½ cups sliced)

1 pound seedless (Kirby or English) cucumbers (for about 2½ cups chopped)

2 large bunches scallions (for 1 cup sliced)

In a small jar with a lid, mix together the dressing: vinegar, sugar, oil, red pepper flakes and salt. Cover and shake well. Set aside.

In a medium bowl, slice the tomatoes in half, catching as much of the juice as possible. Peel, seed and dice the cucumbers, adding them to the bowl with the tomatoes. Rinse and slice the white bottoms and enough of the tender green tops of the scallions to make 1 cup. Add them to the bowl.

Drizzle the dressing over the vegetables and toss to coat well. Cover tightly and refrigerate for at least 4 hours and up to 12 hours before serving. Stir well before serving.

Serves eight.

Nutrition values per serving: 49 calories, 2 g fat (trace amount saturated), 8 g carbohydrates, 1 g fiber, trace amount protein, 0 cholesterol, 79 mg sodium.

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