Yield: 1 Servings
|1½ tablespoon||Extra virgin olive oil|
|4 smalls||Pickling cucumbers; peeled, seeded, cut into 1/4-inch dice, about 1|
|½||Glazed Spiced Pecans|
|⅓ cup||Seasoned rice vinegar|
|2 tablespoons||Poaching liquid; see recipe|
|Freshly ground pepper|
|½ cup||Minced cilantro|
Preparation time: 10 minutes Cooking time: 1 minute Yield: 4 servings >From Abby Mandel. Special to the Tribune. (Copyright) 1997, Abby Mandel.
1. Put oil, cucumbers, seasoned rice vinegar, poaching liquid, salt and pepper in small skillet over medium-high heat. Cook until just warmed through, about 1 minute. Remove from heat, add cilantro and adjust seasoning.
Nutritional information (per serving): 50 calories, 1 g carbohydrates, 0 g protein, 5 g fat, 0 mg cholesterol, 150 mg sodium.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Roserairie@...
on Nov 10, 1997