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Cucumber Salad with Walnuts
Ingredients
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2
medium cucumbers, thinly sliced (3-1/2 cups)
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1
small yellow sweet pepper, cut into julienne strips (3/4 cup)
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2
tablespoons walnut oil or salad oil
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1
tablespoon water
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1
tablespoon red wine vinegar
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1
tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
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1/8
teaspoon salt
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1/8
teaspoon pepper
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Dash ground red pepper
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3
tablespoons chopped walnuts, toasted
Directions
1. In a medium mixing bowl combine cucumber slices and sweet pepper strips. Set aside.
2. For vinaigrette, in a screw-top jar combine walnut oil or salad oil, water, red wine vinegar, basil, salt, pepper, and dash ground red pepper. Cover and shake well. Pour vinaigrette over cucumber mixture. Toss lightly to coat. Cover and refrigerate for 4 to 24 hours.
3. Before serving, stir in walnuts. Makes 4 to 6 servings.
Nutrition Facts
(Cucumber Salad with Walnuts)
- Servings Per Recipe 4,
- Calories 117,
- Protein (gm) 2,
- Carbohydrate (gm) 6,
- Fat, total (gm) 10,
- Saturated fat (gm) 1,
- Sodium (mg) 136,
- Percent Daily Values are based on a 2,000 calorie diet
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