Recipe
from Everyday Food
Husband-Tested
in Alice’s Kitchen
Makes
4 servings
When
I served this piquant salad to my hubby, he said that it woke up his taste
buds. I’m pretty sure that’s a good
thing because he and I fought over who would get the leftovers. I think adding a can of drained and rinsed
white navy beans or chickpeas would be a great addition and would up the fiber
content as well. I served this salad
with Sweet Potato Frittata which
turned out to be a perfect combo.
2 English cucumbers
4-6 radishes, thinly sliced (equal to 1 cup)
½ teaspoon Kosher salt
2 Tablespoons minced red onion
3 Tablespoons cider vinegar
2 teaspoons olive oil
1 teaspoon sugar
Kosher salt, to taste
Freshly ground pepper, to taste
Peel the cucumbers, if desired. Scrape out seeds, if desired. Thinly slice the cucumbers and place in a
large colander. Add the sliced radishes.
Sprinkle with ½ teaspoon salt and toss.
Place a plate that will fit inside the colander on top of the
cucumber-radish mixture. Place a heavy
object (large can will work) on top of the plate to weigh it down. Place the colander in a sink. Allow this to sit for 20 minutes. Squeeze the vegetables in a clean towel to
dry. Transfer to a bowl and toss with
the minced onion, the vinegar, the olive oil, and the sugar. Add salt and pepper to taste and toss. Serve immediately.
Nutritional
Info: (1 of 4 servings) 56 calories; 2.6 grams fat;
1.4 grams protein; 7.3 grams carbohydrates; 1.7 grams fiber
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