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Title: Marinated Cucumber and Red Bell Pepper Salad
Categories: Digest Ornish
Yield: 4 Servings
| 2 | oz | Dry cellophane or bean |
| Thread noodles | ||
| 2 | c | Peeled, seeded, and sliced |
| Cucumbers | ||
| 2 | c | Thinly sliced red bell |
| Peppers (I chopped them into | ||
| Chunks ) | ||
| 1 | c | No-oil Italian dressing or |
| Vinaigrette (I used less | ||
| Than 1C -- about 3/4) | ||
| 1 | tb | Freshly minced basil |
| 1 | tb | Freshly miced cilantro |
| 1/8 | ts | Red hot chili flakes (I made |
| My own from dried chilis) | ||
| Lettuce |
Drop the noodles into boiling water until done (length of time depends on type; read the label). Drain. Toss all ingredients together and marinate for at least 1 hour. Serve on a bed of lettuce.
Other tips:
I used 3.5 oz of noodles, and less dressing. The chili makes it hot so if you don't like spicy, it would be fine to leave it out. You may want to break the noodles a little before cooking (but not too much). I made the mistake of not breaking them and ended up having to cut them a little in order to get my ingredients to combine properly.
This salad is even better the next day. I imagine it travels nicely because it isn't too soupy.
For those who care:
1C: 84 Cal. .5 g total fat trace saturated fat 0 mg cholesterol
From Ornish's "Program for Reversing Heart Disease". From: Patricia Thorp
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