From Sandi's Recipe File - Crunchy Cucumber Salad

Presents

"Crunchy Cucumber Salad"

Recipe Source:
May 2000 Issue of
Homemaker's Magazine

Serving Size: Makes 6 to 8 servings

Amount Ingredient

4 ounces sugar snap peas or small snow peas

1 unpeeled seedless cucumber

3 stalks celery, sliced

1 small fennel bulb, sliced into strips

3 green onions, sliced

Dressing:

1/3 cup olive oil

3 tablespoons fresh lemon juice

1 clove garlic, minced

2 teaspoons each chopped fresh tarragon and basil (or 1/2 teaspoon dried)

Salt and freshly ground pepper to taste

Preparation Instructions:

Cook peas in boiling water for 1 to 2 minutes or just until tender crisp; drain and refresh under cold water; drain well. Quarter cucumber lengthwise and cut into 1/4 inch slices. In large bowl, combine peas, cucumber, celery, fennel and onions. Cover tightly with plastic wrap and refrigerate.
Dressing: Whisk ingredients together; cover and refrigerate.
Up to 1 hour before serving, toss salad with dressing. Add salt and pepper to taste if needed. Refrigerate.
Per serving (for 8): 101 calories; 9 g fat; 1 g protein; 6 g carbohydrates, 0.9 g fibre.

Click here for a printable version of this recipe.

Home Recipe File Unique Kitchen Shop

Tell a Friend About This Site D & P Webstore