Warm cucumber salsa

Yield: 1 Servings

Measure Ingredient
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
¼ teaspoon Salt
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

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