Recipe of Cucumber Mint Salad
1 large cucumber
1 small onion -- chopped fine
1 tablespoon fresh mint -- chopped
1/4 cup white vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon lemon pepper seasoning
Peel cucumber and chop into 1/4-inch cubes. Combine all ingredients in bowl and mix. Serve at room temperature. Serves 4.
Cucumbers With Yogurt Dressing
1 1/2 cups lowfat yogurt
6 tablespoons scallions -- chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
3 cucumbers -- sliced
dill weed sprigs -- for garnish
In small bowl, combine the yogurt, scallions, salt, pepper and
mustard. Blend. Add thinly sliced cucumbers and mix well to coat with
dressing. Lay about 2 or 3 dill sprigs on top but do not mix in. Cover
tightly and refrigerate for one hour.
CUMIN CRUSTED CHICKEN SALAD
1/4 cup Chopped Tomato
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper
1 tablespoon Chopped Purple Onion
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts
Boned And Skinned
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving With Cherry Tomatoes & Basil.
|