nutritional information

Per PIECE:

  • Calories: 11
  • Protein: 1 g
  • Total Fat: 0.5 g
  • Saturated Fat: 0 g
  • Carbohydrates: 2 g
  • Cholesterol: 1 mg
  • Sodium: 35 mg
  • Fiber: 1 g
  • Sugar: 1 g

Garden Salad Cucumber Cups

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
  1. 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.
  2. 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.
July 2007

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