Tip: Peel cucumber, and cut in half lengthwise. Scoop seeds out of each half with a spoon, and cut into slices.

Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 6 ingredients in a large bowl, and stir well. Add remaining ingredients, and toss salad gently. Cover salad, and chill 2 hours. Serve salad with a slotted spoon.

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Nutrition Facts

49 calories; calories from fat 26%; fat 1.4g; saturated fat 0.2g; mono fat 0.8g; poly fat 0.2g; protein 1.4g; carbohydrates 6.4g; fiber 1.1g; iron 0.7mg; sodium 250mg; calcium 23mg.
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