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Little Cucumber Boats

Vegetarian Times Issue: November 1, 2004   p.100

These are simple to prepare but look fancy. Use the long, ridged cucumbers (known as English, Dutch, hothouse or seedless) because they contain less water and fewer seeds.

Directions

  1. Trim ends of cucumber, and cut in half crosswise, then lengthwise. Scoop out seeds. Blot cut sides with paper towel.
  2.  Crumble feta into bowl. Add sour cream, orange juice, mint, chives, orange zest and salt; mash with fork. Add a little water, if needed—mixture should be more creamy than crumbly.
  3.  Mound filling into cucumber halves. Cut stuffed cucumber into 1-inch pieces.
  4. Place on orange slices, and garnish with additional chives. Divide among 8 salad plates, or arrange on party platter.

Member Rating: 111

ingredient list

Makes 8 dinner servings, 24 appetizers

  • 1 seedless cucumber, about 1 foot long 7 oz. feta cheese
  • 1 Tbs. sour cream
  • 2 Tbs. orange juice
  • 1 Tbs. finely chopped mint
  • 1 Tbs. finely snipped chives
  • 1 1/2 tsp. orange zest
  • Salt to taste
  • Chopped chives for garnish
  • 2 juice oranges, thinly sliced and pitted for garnish

Nutritional Information

Per SERVING:

Calories 25
Protein 1g
Total fat 2g
Saturated fat 1g
Carbs 1g
Cholesterol 10mg
Sodium 95mg
Fiber g
Sugars 1g
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