Cucumber, Red Onion and Watercress

8 hours Prep: 30 minutes Cook: 0 minutes

35 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

11	large	pickling cucumbers	peeled, scored , cut into equal lengths to fit feed tube vertically
2/3	cup	red onion	diced
3/4	cup	rice vinegar	seasoned
1	tablespoon	safflower oil
1	x	salt
1	x	white pepper	freshly ground
3	large bunches	watercress	washed, crisped, stems removed
2	tablespoons	chives	snipped fresh, for garnish

Directions

Use thin slicing disc.

Stand cucumbers in feed tube and slice, using medium pressure.

Repeat until all cucumbers are sliced.

Put cucumber slices, onion and rice vinegar in large mixing bowl.

Toss well.

Cover.

Refrigerate from 4-8 hours.

To serve, drain cucumbers.

Toss with oil.

Adjust salt and pepper.

Arrange watercress leaves in wreath design on serving plates.

Arrange cucumbers in center, dividing evenly.

Garnish with chives.

Serve.

NOTE: Seasoned rice vinegar, available in the Oriental section of most super- markets, is a blend of mild rice vinegar with a perfect balance of sugar, salt and water.

If you are using rice vinegar, adjust the salt, sugar and water to taste.

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Nutrition Facts

Serving Size 70g

Amount per Serving

Calories 35 52% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 0.0g	1%
Sugars 2.0g
Protein 0.0g	1%

Vitamin A	1%		Vitamin C	4%
Calcium	1%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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