| 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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