Cucumber Tomato Salad with Lemon Poppy Seed Dressing

SERVES 6  |  ACTIVE TIME 10 Min  |  TOTAL TIME 10 Min

1/4 cup fresh lemon juice

2 tablespoons granulated sugar
2 tablespoon extra light olive oil
1/2 tablespoon poppy seeds
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon onion powder
2 English cucumbers, cut into half coins
2 cups grape tomatoes, halved
1/2 red onion, sliced thin

Combine lemon juice, sugar, olive oil, poppy seeds, mustard, garlic, salt, and onion powder in a large bowl. Whisk well until dressing is completely combined.

Add cucumbers, tomatoes, and onion to the bowl. Toss to combine.

Chill until ready to serve. Enjoy!

DONNA'S NOTES:If you would like to make this salad ahead, prepare the dressing in a mason jar and toss the salad with it the day you plan to serve it.

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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No-Churn 2-Ingredient Peaches & Cream Ice Cream

SERVES 8  |  ACTIVE TIME 5 Min  |   TOTAL TIME 5 Min
 
2 cups (16 ounces) International Delight Cold Stone Sweet Cream Creamer
5 cups frozen peaches, divided

Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed.  Blend until ice cream is thick and creamy.

Meanwhile: Chop remaining peaches into small pieces. 

Fold chopped peaches into ice cream. 

Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.  

Scoop and Enjoy!

Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

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