Carrot And Cucumber "fettuccine" Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cklive05 | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots |
| 2 | Cucumbers, peeled | |
| 3 | T | Fresh lemon juice |
| 1 | t | Dijon-style mustard |
| 1/2 | c | Extra-virgin olive oil |
| 1/4 | c | Fresh basil leaves – |
| packed finely sliced | ||
| 1/4 | c | Finely-diced red bell pepper |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste |
INSTRUCTIONS
With a swivel bladed vegetable peeler shred the carrots and cucumbers into fettucini like strands. In a large bowl whisk together the lemon juice and mustard. Add the olive oil in a slow stream while whisking constantly. Stir in sliced basil and red bell pepper. Season vinaigrette to taste with salt and pepper. Add the strands of carrots and cucumbers and toss to combine. Adjust seasoning if necessary. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8853 broadcast 04-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-06-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
A Message from our Provider:
“Ministry Is The Result of Intimacy With God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 64
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 198.7mg
Potassium: 517.3mg
Carbohydrates: 14.7g
Fiber: 5.1g
Sugar: 6.3g
Protein: 2.3g