Saturday, June 4, 2011

Low-Point Cucumber Salad

What a wonderful light dish for those hot summer cookouts! This recipe has a slight spicy kick that you can turn up or tone down, according to your likings. Enjoy with family and friends all summer long.

Low-Point Cucumber Salad
- 2 large cucumbers, peeled and thinly sliced
- 1/4 cup rice vinegar
- 1 Tbs soy sauce
- 1 tsp. Splenda granulated sugar substitute
- 1/8 tsp. red pepper flakes (more or less to your likings)
- 1/8 tsp. salt
- 1/4 tsp. ground ginger
- 1/2 tsp. ground dill weed
- 1 Tbs chopped fresh parsley
- 1 to 2 tsp. sesame seeds for garnish (optional)
Cut off ends of the cucumbers. Peel cucumbers, thinly slice, and place into a bowl. Mix remaining ingredients and pour over cucumbers, mixing until combined. Enjoy. Refrigerate leftovers. If you'd like a printer-friendly version of this recipe Click Here.
Points per serving - 0

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