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Marinated Cucumber And Red Bell Pepper Salad

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CATEGORY CUISINE TAG YIELD
Grains Italian Digest, Fatfree, Ornish 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 ), Chunks
1 c No-oil Italian dressing or
Vinaigrette, I used less
Than 1C, about 3/4
1 T Freshly minced basil
1 T Freshly miced cilantro
1/8 t Red hot chili flakes, I made
My own from dried chilis), 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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