Cucumber, Red Onion & Watercress
Yield
6 servingsPrep
30 minCook
0 minReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | large |
pickling cucumbers
peeled, scored , cut into equal lengths to fit feed tube vertically |
* |
| ⅔ | cup |
red onion
diced |
|
| ¾ | 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 11 | large |
pickling cucumbers
peeled, scored , cut into equal lengths to fit feed tube vertically |
* |
| 158 | ml |
red onion
diced |
|
| 177 | ml |
rice vinegar
seasoned |
|
| 15 | ml |
safflower oil
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
white pepper
freshly ground |
*
|
| 3 | large bunches |
watercress
washed, crisped, stems removed |
*
|
| 3E+1 | ml |
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 to 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.
