This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Genuineness only thrives in the dark. Like celery."
I had a version of this salad while traveling in South America. It was light and delicious and is fantastic served warm or cold with seared fish.
Although cucumbers are felt to have originated in the far east, the majority of cucumbers sold in America today are the American Slicing variety. Most of these have a thicker skin, less flavor ,and more water content than other cucumber types. They are not all that good for eating fresh in salads or on sandwiches, but they do make very good soup. They usually have a heavy wax coating, and the skin of these is best peeled and discarded.
Smaller cucumbers are milder and sweeter. As the cucumber grows and the seeds grow they become bitter. When buying larger cucumbers, seed them.
The other ubiquitous cucumber in American markets is known as the Hothouse cucumber. These are also sold as European Hothouse, Dutch Hothouse and sometimes Burpless cucumbers. They are long and thin cucumbers with a very thin skin and few seeds (which is why they are called “burpless”). They are usually sweeter than the American slicing variety.
4 ounces cucumber = 15 calories, 0 fat, 0g sat fat, 0g mono fat, <1g protein, 3g carbohydrates, 2mg sodium, 0mg cholesterol
Servings = 4 | Serving size =about 1 cup
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3.
Cooking time does not include chilling time. This recipe keeps well, refrigerated, about 48 hours.
|1 cup||black lentils|
|1 large||cucumber (peeled, seeded, and cut into 1/4 inch dice)|
|1/2 cup||bread and butter pickles (cut into small dice)|
|2 Tbsp||extra virgin olive oil|
|2 Tbsp||vinegar from the bread and butter pickles|
|fresh ground black pepper (to taste)|
Place the water in a large sauce pan over high heat.
When the water is boiling add the lentils.
Reduce the heat to a simmer and cook until the lentils are tender but not mushy – about 20 minutes.
Remove to a large mixing bowl and let chill in the refrigerator.
When the lentils are cold add the cucumber, olive oil, vinegar, salt, pepper and pickled onion.
Fold together and chill (overnight is best).
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 256||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||4%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 35g||12%|
|Dietary Fiber 15g||52%|
|Vitamin A 4%||Vitamin C 8%|
|Calcium 5%||Iron 21%|
|Vitamin K 20 mcg||Potassium 577 mg|
|Magnesium 68 mg|