Rainbow Vegetable Salad
Excellent served with grilled meat or poultry .

Servings: 8

1 English cucumber, thinly sliced
1/2 teaspoon kosher salt
1 yellow bell pepper, cut into strips
3 carrots, peeled and sliced into rounds
2 cups cherry tomatoes, halved
1/2 red onion, cut into slivers
1/2 cup cilantro leaves, chopped
3 tablespoons vegetable oil
1/4 cup rice vinegar
Fresh ground black pepper and salt if needed

Place cucumber slices in a colander, add salt, toss. Let stand over a bowl until juice has drained (30-45 minutes). Pat cucumbers dry and put in large salad bowl. Add remaining vegetables along with the cilantro and oil. Toss.
Add vinegar and pepper and salt if needed and lightly toss to mix.

Per Serving: 84 Calories; 5g Fat (53.9% calories from fat); 1g Saturated Fat; 2g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 135mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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