* Exported from MasterCook *
Egyptian Cucumber and Feta Salsa
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup crumbled Feta Cheese -- (4 ounces)
2 tablespoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
1 1/2 cups cubed seeded peeled cucumber
1 cup finely chopped red onion
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh dill -- or 1 teaspoon dill weed
To garnish: -- lemon slices and fresh parsley
Combine feta cheese, lemon juice, pepper and partially smash together with
a fork.
Stir in cucumber, onion, mint and dill.
Serve with pita chips and garnish with parsley and lemon slices.
Makes 4 one-cup servings
ChupaNote: to turn this into a salad, add 1 cup chopped fresh flat-leaf
parsley, 1 cup chopped fresh arugula, and 1/2 cup chopped fresh mint
(replacing the 3 T.) and 1/4 cup chopped fresh dill (replacing 3 T).
Cuisine:
"Egyptian"
Source:
"Egyptian Recipes by Margaret Radnich"
S(Formatted by Chupa Babi):
"March 2011"
Yield:
"4 cups"
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Per Serving (excluding unknown items): 124 Calories; 8g Fat (57.4%
calories from fat); 6g Protein; 7g Carbohydrate; 1g Dietary Fiber; 33mg
Cholesterol; 422mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 901003 0 0 0 0
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