Rachael Rays Cucumber cups
- Number of Servings: 8
Ingredients
Ingredients (These are the actual ingredients called for in teh recipe. I used what I have on hand to list the abve ingredients and of course I am using reduced fat feta :-)1 small red onion, finely chopped 1 red bell pepper, finely chopped 1 vine ripe tomatoes, seeded and, finely chopped 1/4 cup black olives, pitted and chopped 1/2 tablespoon dried oregano 1/4 cup fresh feta, crumbled 1/2 cup parsley, chopped Salt and ground black pepper juice of 1 lemon plus 1/2 tablespoon zest 2 tablespoons EVOO – Extra Virgin Olive Oil 2 English cucumbers, seedless
In a large mixing bowl, mix together the onion, pepper, tomatoes, olives, oregano, feta, parsley, lemon juice and zest, and EVOO. Season with salt and pepper, and reserve.
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces. Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!
Number of Servings: 8
Recipe submitted by SparkPeople user SALLYANNEV.
Peel the cucumbers partially, so it has 4 stripes of skin going down the entire length of the cucumber. Trim the ends of the cucumbers and cut each cucumber into slices 3/4 of an inch thick -- you should have about 20 pieces. Scoop out the center of each slice with a melon baler, leaving a shell of flesh.
Scoop about 1 to 2 tablespoons of the Mediterranean salad into the cucumber cups and enjoy your refreshing bite-size snack!
Number of Servings: 8
Recipe submitted by SparkPeople user SALLYANNEV.
Nutritional Info Amount Per Serving
- Calories: 87.5
- Total Fat: 5.9 g
- Cholesterol: 2.5 mg
- Sodium: 197.3 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 2.1 g
- Protein: 2.9 g
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