Garden Salad Cucumber Cups Recipe

Garden Salad Cucumber Cups

Makes 36 pieces

30 minutes or fewer

Think a tossed salad has to be served with a bowl and fork? Think again. Finely chopped veggies fit perfectly in the centers of scooped-out cucumber slices.

1 large red bell pepper, finely chopped (about 1 ½ cups)
1 medium zucchini, finely diced (about 1 ½ cups)
1 cup quartered cherry tomatoes (about 4 oz.)
¾ cup fresh basil leaves, chopped
1 medium carrot, shredded (about ½ cup)
6 Tbs. grated Parmesan cheese, divided
¼ cup light prepared balsamic dressing
1 clove garlic, minced (about 1 tsp.)
3 cucumbers, cut into 1-inch disks

Toss bell pepper, zucchini, tomatoes, basil, carrot, 4 Tbs. Parmesan cheese, dressing and garlic in large bowl. Season with salt and pepper, and refrigerate until ready to fill cucumber cups.
Scoop out about 1 Tbs. from center of each cucumber disk with melon baller, leaving sides and bottom intact. Fill with about 1 Tbs. salad filling, and top with remaining cheese. Serve immediately.