Red Pepper And Cucumber Salad

By Marian Burros

Published March 21, 1989

Total Time
7 minutes
Prep Time
7 minutes
Rating
4(8)
Comments
Read comments

Featured in: Eating Well

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings

  • 2 tablespoons red-wine vinegar

  • 2 tablespoons olive oil

  • 2 scallions, thinly sliced

  • 2 large red bell peppers, cut in julienne strips

  • 4 Kirby cucumbers, scrubbed; or 2 regular cucumbers, peeled; cut into batons

  • Freshly ground black pepper to taste

  • 2 tablespoons chopped fresh chives

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

17 grams carbs; 133 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 11 milligrams sodium; 3 grams protein; 9 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Whisk vinegar with oil in salad bowl and stir in scallions.

  2. Step 2

    Add red peppers and cucumbers; toss with pepper. Sprinkle with chives and serve.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.