CUCUMBER ANTIPASTO SALAD
You don’t need olive oil in this antipasto salad. The flavors and textures stand alone. Refreshing and satisfying!
makes a little more than 2 cups
2 c. peeled cucumber cubes
2 T. red wine vinegar
2 T. fresh lime squeeze
1/4 t. Splenda no calorie sweetener
2 T. diced sweet red roasted peppers
3 pitted Kalamata olives, coarsely chopped
1 T. fresh chopped parsley
2 fresh scallion, thinly sliced, white and green part
1 t. sm. capers
light sprinkling mild curry
vy. light sprinkling celery seed
sea salt to taste
fresh grind black pepper to taste
Combine all ingredients in marinating bowl. Stir well, then marinate, covered, in refrigerator till ready to eat, stirring now and then.
Serve as a single serving light lunch or as a side dish condiment.
FAT-FREE CHEF™ 