THE JUNGLE COOKBOOK

BEVERAGES CASSEROLES MAIN DISH POTATO SNACKS & DIPS
BREADS COOKIES MEALS SALADS SOUPS
BREAKFAST DESSERTS MEATS SANDWICHES VEGGIES
CANDY LOW FAT PASTA SAUCES  

CONVERSIONS          COOK LINKS        HOME PAGE

 

Cucumber, Tomatoes and Mint
3 Large cucumbers
4 pints cherry tomatoes, cut in half through stem end
6 Tablespoons olive oil
1/4 cup fresh lemon juice
2 Tablespoons chopped fresh mint
1/2 Teaspoon salt
1/4 Teaspoon crushed red-pepper flakes
  Makes: 8 servings at $0.75 each.
Prep: 10 minutes
Refrigerate: 1/2 hour or up to 4 hours.
1. Peel cucumbers; cut in half lengthwise; scoop out seeds and discard. Cut crosswise into 1/2-inch thick pieces.
2. Toss together cucumber, tomatoes, olive oil, lemon juice, mint, salt and pepper flakes.

3.

 Cover and let stand for 1/2 hour or up to 4 hours before serving.
Nutrient Value Per Serving:
124 calories, 11 g fat (1 g saturated), 1 g protein, 8 g carbohydrates, 2 g fiber, 145 mg sodium, 0 mg cholesterol.