Title: Watercress And Cucumber Salad
Categories: Latimes3
Yield: 2 servings

Juice of 1/2 lime
1/4 c Olive oil
Salt and pepper
1 Cucumber; peeled
1 bn Watercress

Whisk together lime juice, oil and salt and pepper to taste in bowl. With
vegetable peeler, start "peeling" already peeled cucumber to produce
paper-thin cucumber strips. Rotate cucumber as you "peel" to avoid cutting
into soft, seeded center. Cut off thickest part of watercress stems, about
1 inch from base. Toss watercress and cucumber strips with vinaigrette in
large bowl to coat. Yields 2 servings.

Each serving: 272 calories, 185 mg sodium, 0 cholesterol, 27 grams fat, 7
grams carbohydrates, 3 grams protein, 1.50 grams fiber

Recipe Source: Los Angeles Times - 12-09-1998

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy.net

Converted by MM_Buster v2.0l.