LEBANESE SALAD
Adapted from the oh-so-useful The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley, which especially focuses on the healthy Mediterranean cuisine. I omit or reduce the olives (too much sodium), reduce the cheese (same reason) and omit the extra salt. People who don't have to watch their blood pressure probably don't have to follow these restrictions. I do use plenty of pepper. I also add a bit of minced bell pepper (any color, because I love it). Sometimes I add oregano, basil or rosemary. It's a great lunch stuffed into a whole wheat pita. The passive "cooking" time is actually the chilling time. P.S. The original recipe only has 1 clove garlic.
Provided by echo echo
Categories Lunch/Snacks
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toss cucumbers thru cheese in a bowl. Add salt and pepper to taste.
- Chill at least 3 hours.
Nutrition Facts : Calories 220.5, Fat 16, SaturatedFat 6.8, Cholesterol 33.4, Sodium 489.3, Carbohydrate 14.4, Fiber 2.6, Sugar 7.2, Protein 7.5
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