Cool Cucumber Salad

Cool Cucumber Summer Salad

Chunky Vegetables in a Savory Dressing

• Jun 19, 2009
• Jan Peterson

It's a perfect take-along salad  The Cool Cucumber Salad is colorful, similar to gazpacho soup or picante sauce, but has a delicious sweet-tart flavor.

• One large cucumber
• 3 small tomatoes
• 1/4 to 1/2 of a small red onion
• 1 small apple
• 1 Tbsp fresh parsley
• 2 Tbsp Red Vinegar
• 2 Tbsp Olive Oil
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 tsp sugar or 1 packet Splenda

Cool Cucumber Salad Directions:

1. Peel cucumber and apple, chop into chunks
2. Dice tomatoes
3. Slice red onion thinly
4. Chop parsley
5. Mix vinegar, olive oil, salt pepper, and sugar or Splenda and pour over prepared vegetables and mix to coat thoroughly
6. Chill

Makes approximately 4 cups. Approximately 90 calories and 10 carbs per cup serving of mixture.

Ginger Chicken Lettuce Wraps

Nutrition Facts
Serving Size: 2 lettuce wraps
Calories   123	Calories from Fat 9
% Daily Value *
Total Fat 1g	2%

	Saturated Fat 0g	0%
	Monounsaturated Fat 0g
	Polyunsaturated Fat 0g
	Trans Fat 0g

Cholesterol 49mg	16%
Sodium 460mg	19%
Potassium 342mg	10%
Total Carbohydrate 6g	2%

	Dietary Fiber 1g	4%
	Sugars 1g

Protein 21g

42%

Vitamin A	12%	Vitamin C	8%
Calcium	3%	Iron	6%

* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Preparation

Prep Time:	10 minutes
Cook Time:	20 minutes
Serves:	4
Serving Size:	2 lettuce wraps

Ingredients

• 12 oz chicken breasts, boneless and skinless
• 1 Tbsp ground ginger
• 2 Tbsp vinegar
• ½ cup chopped scallions
• 1 tsp Splenda^®
• 3 Tbsp low-sodium soy sauce
• ½ tsp crushed red pepper flakes
• ½ cups sliced water chestnuts
• 8 leaves butter lettuce
• 2 cloves garlic, minced

Directions

1. In a small bowl, whisk soy sauce, vinegar, Splenda®, crushed red pepper, and garlic. Set aside.
2. Heat nonstick skillet over medium heat, then add chicken breasts and cook 3 minutes on each side or until no longer pink. Remove from skillet and chop into small cubes.
3. Add ginger and water chestnuts to skillet. Cook 2 minutes, stirring occasionally.
4. Add chicken, scallions, and soy sauce mixture to the skillet and cook for an additional 3 minutes, allowing flavors to meld together.
5. Distribute chicken mixture evenly into lettuce leaves and roll into little wraps.

Balsamic Pork Chops

Serving Size: 1 chop (4 oz)
Calories   188	Calories from Fat 54
% Daily Value *
Total Fat 6g	9%

	Saturated Fat 2g	10%
	Monounsaturated Fat 2g
	Polyunsaturated Fat 1g
	Trans Fat 0g

Cholesterol 64mg	21%
Sodium 82mg	3%
Potassium 465mg	13%
Total Carbohydrate 6g	2%

	Dietary Fiber 0g	0%
	Sugars 5g

Protein 25g

50%

Vitamin A	0%	Vitamin C	0%
Calcium	4%	Iron	6%

* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs.

Preparation

Prep Time:	5 minutes
Cook Time:	20 minutes
Serves:	4
Serving Size:	1 chop (4 oz)

Ingredients

• 16 oz pork chops
• ½ cup balsamic vinegar
• 2 tsp poultry seasoning
• ⅓ cup low-sodium chicken broth

Directions

1. Trim fat from chops and sprinkle each side with poultry seasoning.
2. Place a skillet over medium heat and coat with cooking spray.
3. Cook the chops 3 to 4 minutes on each side or until lightly browned.
4. Remove, cover with paper towel, and set aside.
5. Wipe the skillet with a paper towel.
6. Combine the vinegar and broth in the skillet.
7. Cook over medium-high heat for 5-6 minutes or until mixture is reduced to a thin sauce, stirring occasionally.
8. Remove sauce from heat and spoon over pork chops.