Sunday, October 14, 2012

Lemony Cucumber Salad

Cukes hang out in our fridge all the time.  They are ubiquitous in salads.  I love them on sandwiches of all kinds.  And they take to vinegar and salt like chips to dip.  So I mix them with other veggies and herbs and eat them as a snack or a healthy side item for lunch all the time.

Here's a perfect example.

Lemony Cucumber Salad
From Cooking Light.
Makes 8 servings.

1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Combine first 4 ingredients in a large bowl.

Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled

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