Post by Loupy on Jun 15, 2011 20:54:40 GMT -7
Crisp Cucumber Salsa
From: Taste of Home
Photo by:Taste of home
Here’s a fantastic way to use cucumbers. You’ll love the creamy and crunchy texture and super-fresh flavors.
10 Servings
Prep/Total Time: 20 min.
Ingredients
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops
Directions
In a small bowl, combine the first seven ingredients.
In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
Pour over cucumber mixture and toss gently to coat.
Serve immediately with chips.
Yield: 2-1/2 cups.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts:
1/4 cup (calculated without chips) equals
16 calories,
1 g fat
2 mg cholesterol
44 mg sodium
2 g carbohydrate
trace fiber
1 g protein.
Copyright 2011 Reiman Media Group, Inc.
All rights reserved
From: Taste of Home
Photo by:Taste of home
Here’s a fantastic way to use cucumbers. You’ll love the creamy and crunchy texture and super-fresh flavors.
10 Servings
Prep/Total Time: 20 min.
Ingredients
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 tablespoons minced fresh parsley
1 jalapeno pepper, seeded and chopped
4-1/2 teaspoons minced fresh cilantro
1 garlic clove, minced
1/4 cup reduced-fat sour cream
1-1/2 teaspoons lemon juice
1-1/2 teaspoons lime juice
1/4 teaspoon ground cumin
1/4 teaspoon seasoned salt
Baked tortilla chip scoops
Directions
In a small bowl, combine the first seven ingredients.
In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt.
Pour over cucumber mixture and toss gently to coat.
Serve immediately with chips.
Yield: 2-1/2 cups.
Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
Nutrition Facts:
1/4 cup (calculated without chips) equals
16 calories,
1 g fat
2 mg cholesterol
44 mg sodium
2 g carbohydrate
trace fiber
1 g protein.
Copyright 2011 Reiman Media Group, Inc.
All rights reserved
