Cucumber with Mint Salad
Great served with grilled meat or poultry.

Servings: 6

2 English (or hothouse) cucumbers
1/4 cup chopped red onions
1/4 cup rice wine vinegar
2 tablespoons extra virgin olive oil
2-1/2 teaspoons sugar
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh mint
1/4 teaspoon kosher salt

Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.

Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.

In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, sugar, pepper and mint. Taste and add salt if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Per Serving: 66 Calories; 5g Fat (57.7% calories from fat); 1g Saturated Fat; 2g Protein; 6g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 158mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

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