Boston Chicken’s Cucumber Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Spanish | Stuffings, Vegetables | 4 | Servings |
INGREDIENTS
| 2 | Cucumbers w/skin, half | |
| seed 1/2" slices | ||
| 1/4 | Red Spanish onion, 1/2" dice | |
| 1 | Ripe tomato, dice | |
| 8 | oz | Paul Newman's Olive Oil |
| and Vinegar Dressing | ||
| 1 | t | Dry dill weed |
| 1/2 | t | Dry parsley, mince |
| 1/4 | c | Olive oil |
INSTRUCTIONS
Combine cucumbers with the rest of the ingredients in non-metal refrigerator container, tightly covered. Marinate for 24 hours in fridge before serving. Do not freeze. Source: Gloria Pitzer. Posted to EAT-L Digest 26 Sep 96 Date: Thu, 26 Sep 1996 18:59:30 -0400 From: Simps <c.simpson@WORLDNET.ATT.NET>
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 127
Calories From Fat: 120
Total Fat: 13.6g
Cholesterol: 0mg
Sodium: 59.4mg
Potassium: 85.5mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g