Guest guest Posted July 5, 2002 Report Share Posted July 5, 2002 * Exported from MasterCook * Lemon Cucumber Salad Recipe By :Vegetarian Times Magazine, August 1998, page 52 Serving Size : 4 Preparation Time :0:00 Categories : Salads, Vegetable Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons rice wine vinegar 3 tablespoons extra-virgin olive oil 1 teaspoon chopped chile pepper 1 tablespoon chopped fresh lavender -- (optional) salt and freshly ground black pepper -- to taste 1 pound lemon cucumbers -- thinly sliced 1 medium red onion -- thinly sliced 1/2 red bell pepper -- cut into thin strips red leaf lettuce leaves In small bowl, combine vinegar, oil, chile pepper and lavender if using. Season with salt and pepper. In medium bowl, combine cucumbers, onion and red pepper. Pour over dressing and toss to coat. Let stand 10 minutes. Arrange lettuce leaves on individual serving plates. Spoon a generous amount of salad over leaves. Serve right away. PER 5ER1/2NG: 130 CAL.; 10 PROT.;10g TOTAL FAT (2G SAT. FAT); 11G CARB.; O CHOL.; 221MG SOD.; 2G FIBER. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 10g Fat (71.0% calories from fat); 1g Protein; 8g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates. NOTES : Lemon cucumbers are named for their round, yellow appearance, not their flavor, which is sweet and mild. If not available, choose another heirloom cucumber, such as Japanese or Armenian, for this salad. Nutr. Assoc. : 0 0 902607 0 4826 3011 0 0 0 Quote Link to comment Share on other sites More sharing options...
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