Cucumber Salad with Walnuts
medium cucumbers, thinly sliced (3-1/2 cups)
tablespoons walnut oil or salad oil
tablespoon red wine vinegar
Dash ground red pepper
tablespoons chopped walnuts, toasted
- In a medium mixing bowl combine cucumber slices and sweet pepper strips. Set aside.
- 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.
- Before serving, stir in walnuts. Makes 4 to 6 servings.
Nutrition Facts(Cucumber Salad with Walnuts)
- Per serving:
- 117 kcal cal.,
- 10 g fat
- (1 g sat. fat,
- 136 mg sodium,
- 6 g carb.,
- 2 g pro.
- Percent Daily Values are based on a 2,000 calorie diet