Marinated cucumber & red bell pepper salad

Yield: 4 Servings

Measure Ingredient
2 ounces Dry cellophane or bean
Thread noodles
2 cups Peeled, seeded, and sliced
Cucumbers
2 cups Thinly sliced red bell
Peppers (I chopped them into
Chunks )
1 cup No-oil Italian dressing or
Vinaigrette (I used less
Than 1C -- about 3/4)
1 tablespoon Freshly minced basil
1 tablespoon Freshly miced cilantro
⅛ teaspoon Red hot chili flakes (I made
My own from dried chilis)
Lettuce

Drop the noodles into boiling water until done (length of time depends on type; read the label). Drain. Toss all ingredients together and marinate for at least 1 hour. Serve on a bed of lettuce.

Other tips:

I used 3½ oz of noodles, and less dressing. The chili makes it hot so if you don't like spicy, it would be fine to leave it out. You may want to break the noodles a little before cooking (but not too much).

I made the mistake of not breaking them and ended up having to cut them a little in order to get my ingredients to combine properly.

This salad is even better the next day. I imagine it travels nicely because it isn't too soupy.

For those who care:

1C: 84 Cal. ½ g total fat trace saturated fat 0 mg cholesterol From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp <thorp@...>. Fatfree Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@...

using MMCONV

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