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.

---

---

---

---

---