Name: Marinated Cucumber and Red Bell Pepper Salad
Ingredients: 2 oz Dry cellophane or bean; Thread noodles; 2 c Peeled, seeded, and sliced; Cucumbers; 2 c Thinly sliced red bell; Peppers (I chopped them into; Chunks ); 1 c No-oil Italian dressing or; Vinaigrette (I used less; Than 1C -- about 3/4); 1 tb Freshly minced basil; 1 tb Freshly miced cilantro; 1/8 ts Red hot chili flakes (I made; My own from dried chilis); Lettuce

CATEGORY	CUISINE	TAG	YIELD
Grains	Italian	Digest, Ornish, Fatfree	4	Servings

INGREDIENTS

2	oz	Dry cellophane or bean
		Thread noodles
2	c	Peeled, seeded, and sliced
		Cucumbers
2	c	Thinly sliced red bell
		Peppers (I chopped them into
		Chunks )
1	c	No-oil Italian dressing or
		Vinaigrette (I used less
		Than 1C — about 3/4)
1	tb	Freshly minced basil
1	tb	Freshly miced cilantro
1/8	ts	Red hot chili flakes (I made
		My own from dried chilis)
		Lettuce

INSTRUCTIONS

Drop the noodles into boiling water until done (length of time depends on
type; read the label). Drain. Toss all ingredients together and marinate
for at least 1 hour. Serve on a bed of lettuce.
Other tips:
I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if
you don't like spicy, it would be fine to leave it out. You may want to
break the noodles a little before cooking (but not too much). I made the
mistake of not breaking them and ended up having to cut them a little in
order to get my ingredients to combine properly.
This salad is even better the next day. I imagine it travels nicely because
it isn't too soupy.
For those who care:
1C: 84 Cal. .5 g total fat trace saturated fat 0 mg cholesterol
From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp
<thorp@pobox.upenn.edu>. Fatfree Digest [Volume 8 Issue 58] June 19, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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