Thursday, July 20, 2017

Recipe Review | Cucumber Salad

Cucumber Salad (Adapted from Cooking Light, June 2013)
What you need:
2 tablespoons extra-virgin olive oil
1 tablespoon white wine
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sugar
1 cup (1-inch) slices yellow bell pepper
3 tablespoons chopped fresh chives
1 tablespoon chopped fresh parsley
1 English cucumber, sliced
What to do:
Combine the first 6 ingredients in a medium bow, stirring with a whisk. Add bell pepper and remaining ingredients to wine mixture; toss gently to coat.

This light and bright salad sings, "summertime!" We are definitely cucumber fans around here--so this was right up our alley. We didn't have any leftovers, but if we did, they would have been tasty tossed with chilled pasta and feta for a quick pasta salad.

This post may contain affiliate links and I may make a HUGE commission (j/k it's literally pennies) when you click on the links at no additional cost to you. You should know (and I'm legally required to tell you) that as an Amazon Affiliate, I earn from qualifying purchases. Feel free to make me RICH. lol ;)

No comments :

Post a Comment