Marinated cucumber & red bell pepper salad

Yield: 4 Servings

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