Posted in FAT-FREE FRIDAY, LUNCH, SALADS & DRESSINGS, WE GOT THE GREENS

CUCUMBER ANTIPASTO SALAD

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.






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Author:

© 2018 by Chef Sharon Davies-Tight, artist, author, animal-free chef, activist. IT'S free to read, and share with proper credit, not to own or share as your own. MAKE YOUR DAY - DON'T WAIT FOR SOMEBODY ELSE TO DO IT!

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