Portuguese Cucumber Salad (.5 PTS)

Recipe Ingredients

2 cups	292g / 10oz	Diced seeded cucumber
1/2 teaspoon	2.5ml	Salt
2		Red bell peppers
4		Plum tomatoes - cut in half lengthwi
2 1/2 tablespoons	37ml	Red wine vinegar
2 tablespoons	30ml	Minced fresh cilantro
1 tablespoon	15ml	Extra-virgin olive oil
1/4 teaspoon	1.3ml	Freshly ground black pepper
2		Garlic cloves - minced

Recipe Instructions

Combine the diced cucumber and salt in a medium bowl, and let stand 30 minutes. Place the cucumber on several layers of paper towels to drain.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place bell peppers and tomatoes, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 2 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 5 minutes. Peel and dice peppers and tomatoes; place in a large bowl. Stir in cucumber, vinegar, and remaining ingredients. Cover and chill.

Yield: 6 cups (serving size: 1/2 cup).

CALORIES 21 (56% from fat); FAT 1.3g (sat 0.2g, mono 0.9g, poly 0.2g); PROTEIN 0.5g; CARB 2.4g; FIBER .70g; CHOL 0mg; IRON .40mg; SODIUM 101mg; CALC 6mg

M/C Formatted by Diane [[email protected]]

Shared by: Diane, Healthy Recipes

Yield:

"6 cups"

Source:
Cooking Light, September 1998

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