MARINATED CUCUMBER AND RED BELL PEPPER SALAD

Servings: 4
Ingredients:

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 T  Freshly minced basil
1 T  Freshly miced cilantro
1/8 t  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
. Fatfree Digest [Volume 8 Issue 58] June 19, 1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

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