| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Latimes3 | 2 | servings | ||
INGREDIENTS
| Juice of 1/2 lime | ||
| 1/4 | c | Olive oil |
| Salt and pepper | ||
| 1 | Cucumber; peeled | |
| 1 | bn | Watercress |
INSTRUCTIONS
Whisk together lime juice, oil and salt and pepper to taste in bowl. With vegetable peeler, start "peeling" already peeled cucumber to produce paper-thin cucumber strips. Rotate cucumber as you "peel" to avoid cutting into soft, seeded center. Cut off thickest part of watercress stems, about 1 inch from base. Toss watercress and cucumber strips with vinaigrette in large bowl to coat. Yields 2 servings. Each serving: 272 calories, 185 mg sodium, 0 cholesterol, 27 grams fat, 7 grams carbohydrates, 3 grams protein, 1.50 grams fiber Recipe Source: Los Angeles Times - 12-09-1998 Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net Converted by MM_Buster v2.0l.
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