Marinated cucumber and red bell pepper salad with cellophane

4 -5

Ingredients

Quantity Ingredient
2 ounces Dry cellophane or bean thread noodles
2 cups Peeled; seeded, and sliced cucumbers
2 cups Thinly sliced red bell peppers; (I chopped them into chunks.)
1 cup No-oil Italian dressing or vinaigrette; (I used less than 1C, about 3/4)
1 tablespoon Freshly minced basil
1 tablespoon Freshly miced cilantro
⅛ teaspoon Red hot chili flakes; (I made my own from dried chilis)
Lettuce

Directions

>From Ornish's "Program for Reversing Heart Disease": 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 3½ 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.

½ g total fat trace saturated fat 0 mg cholesterol Posted to KitMailbox Digest by Sandy <delite@...> on Apr 10, 1998

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