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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (318g)|
|Recipe Makes: 2|
|Calories from Fat: 164 (74%)|
|Amt Per Serving||% DV|
|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
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.