Yield: 4 servings
|3 tablespoons||Rice wine vinegar|
|3 tablespoons||Extra-virgin olive oil|
|1 teaspoon||Chopped chile pepper|
|1 tablespoon||Chopped fresh lavender; (optional)|
|\N \N||Salt and freshly ground black pepper; to taste|
|1 pounds||Lemon cucumbers; thinly sliced|
|1 medium||Red onion; thinly sliced|
|½ \N||Red bell pepper|
|\N \N||Cut into thin strips|
|\N \N||Red leaf lettuce leaves|
4 SERVINGS DAIRY-FREE
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.
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.
Recipe by: Vegetarian Times Magazine, August 1998, page 52 Converted by MM_Buster v2.0l.