30 Days of Cooking Light–Day 11. Lemony Cucumber Salad
You can get the recipe here.
This bright and refreshing salad was the perfect way to use up some of the leftover radishes from one of last week’s recipes. It was crisp and delicious with a light lemon dressing that complimented spaghetti night at the Seemommycook household perfectly!
Did I mention that it is also under 40 calories per serving?
I substituted a red bell pepper for the orange one that the recipe called for and cut the amount of radish called for in half…rather than buy more. The result was a beautiful summer cucumber salad that was unique. The fresh parsley was also tossed on top of our spaghetti with some fresh basil that added to the late summer harvest feel of the meal. We livened up the plain old spaghetti with meat sauce using fresh baby Portabella mushrooms, the fresh herbs, and a sprinkling of fontina/asiago mixed cheeses from Monday’s “Loaded Mac and Cheese”
Don’t be intimidated by making salad dressings! This one calls for very few ingredients: lemon, olive oil, salt and pepper, and a splash of white wine vinegar. It comes together quickly and tastes terrific!