Good with a varity of main dishes.
In a colander, toss the cucumbers and bell pepper with 1/2 teaspoon salt. Let stand at room temperature for 30 minutes to drain. In a glass or stinless steel bowl, whisk the lemon juice with the mustard. Whisk in the oil and chives; season with salt and black pepper. Transfer the cucumbers and bell peppers to a medium glass or stainless steel bowl. Add the lemon dressing and toss to combine.
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Serving Size: 1 Serving (318g) | ||
Recipe Makes: 2 | ||
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Calories: 222 | ||
Calories from Fat: 164 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 13g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.1mg | 1 % | |
Potassium 465.2mg | 12 % | |
Total Carbohydrate 16.9g | 5 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 14.3g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 222
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