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Title: Marinated Cucumber and Red Bell Pepper Salad
Categories: Digest Ornish
Yield: 4 Servings

2ozDry cellophane or bean
  Thread noodles
2cPeeled, seeded, and sliced
  Cucumbers
2cThinly sliced red bell
  Peppers (I chopped them into
  Chunks )
1cNo-oil Italian dressing or
  Vinaigrette (I used less
  Than 1C -- about 3/4)
1tbFreshly minced basil
1tbFreshly miced cilantro
1/8tsRed hot chili flakes (I made
  My own from dried chilis)
  Lettuce

Drop the noodles into boiling water until done (length of time depends on type; read the label). Drain. Toss all ingredients together and marinate for at least 1 hour. Serve on a bed of lettuce.

Other tips:

I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if you don't like spicy, it would be fine to leave it out. You may want to break the noodles a little before cooking (but not too much). I made the mistake of not breaking them and ended up having to cut them a little in order to get my ingredients to combine properly.

This salad is even better the next day. I imagine it travels nicely because it isn't too soupy.

For those who care:

1C: 84 Cal. .5 g total fat trace saturated fat 0 mg cholesterol

From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp . Fatfree Digest [Volume 8 Issue 58] June 19, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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