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Cucumber Salad
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| A white wine vinaigrette lightly dresses crispy cucumber slices, bell peppers, chives, and parsley, making Cucumber Salad a refreshing choice for a summer side salad. Yield: Serves 4 (serving size: 3/4 cup) Cooking Light Print Ingredients | |
| 2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | white wine |
| 1 tablespoon | fresh lemon juice |
| 1/4 teaspoon | kosher salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1/8 teaspoon | sugar |
| 1/2 cup (1-inch) | slices red bell pepper |
| 1/2 cup (1-inch) | slices green bell pepper |
| 3 tablespoons | chopped fresh chives |
| 1 tablespoon | chopped fresh flat-leaf parsley |
1 English cucumber, sliced
Preparation
1. Combine the first 6 ingredients in a medium bowl, stirring with a whisk.
2. Add bell peppers and remaining ingredients to wine mixture; toss gently to coat.
Nutritional Information
Amount per serving
Calories 83 Fat 7 g Satfat 1 g Monofat 4.9 g Polyfat 0.8 g Protein 0.8 g Carbohydrate 4.1 g Fiber 1.2 g Cholesterol 0.0 mg Iron 0.4 mg Sodium 124 mg Calcium 14 mg
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