Summertime Salad Plate: Herbed Egg and Cucumber Salad with Rye Cocktail Bread and Cucumber and Tomato Salad

 Egg Salad

4 hardboiled eggs
1/2 cup sliced green onions
1/3 cup Greek yogurt
1 Tab. fresh dill or 1 tea. dried dill
2 teaspoons Dijon mustard

1/2 tea. salt
1/4 tea. pepper

3 slices rye cocktail bread

Mix ingredients together and chill for up to 2 hours or serve immediately.

101 calories, 6g fat, 14g carbs, 12g protein

Tomato-Cucumber Salad

4 cups cucumber chunks
4 cups halved cherry tomatoes

1/2 cup mixed minced fresh herbs, such as parsley, basil, tarragon and oregano

1/4 cup red wine vinaigrette

Combine and toss to coat.

93 calories, 5g fat, 12g carbs, 2g protein

Red Wine Vinaigrette

1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon fine sea salt
1/4 teaspoon freshly-ground black pepper

Whisk all ingredients together in a small bowl (or shake together in a sealed jar) until emulsified.
Serve immediately or refrigerate in a sealed container for up to 2 weeks.