This salad was easy to put together, and tasted very fresh, but it was nothing special. I probably wouldn’t make it again.
Lemony Cucumber Salad
Cooking Light July 2011
Total Time: 22 Minutes
1 cup thinly sliced radishes
1/2 cup finely chopped orange bell pepper
1/4 cup chopped fresh flat-leaf parsley
2 English cucumbers, thinly sliced (about 6 cups)
1 teaspoon finely grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1. Combine first 4 ingredients in a large bowl.
2. Combine lemon rind and remaining ingredients in a small bowl, stirring with a whisk. Pour over cucumber mixture; toss well to coat. Serve at room temperature or chilled.
Amount per serving
Saturated fat: 0.3g
Monounsaturated fat: 1.2g
Polyunsaturated fat: 0.2g
Big Flavors Rating: 3 Stars