Cucumber, Mint and Feta Salad

Holly Clegg, author of Kitchen 101: Secrets to Cooking Confidence


Cucumber, Mint and Feta Salad

The delightfully crisp Cucumber, Mint and Feta Salad is from the ‘Ready-Made Menus – Summer Sensations’ chapter of Holly Clegg's KITCHEN 101: Secrets to Cooking Confidence cookbook.

Ingredients

  • 3 cups thinly sliced peeled cucumber
  • 1/4 cup crumbled reduced-fat feta
  • 1/4 cup seasoned rice vinegar
  • 1 tablespoon olive oil
  • 3 tablespoons chopped green onion
  • 3 tablespoons fresh chopped mint
  • 2 tablespoons pine nuts, toasted
  • Salt and pepper to taste

Preparation

  1. In bowl, combine cucumber and feta.
  2. In a small bowl, whisk together vinegar, oil and green onion.
  3. Toss with cucumber and feta.
  4. Add the mint and pine nuts.
  5. Season to taste.

Nutritional Analysis (per serving)

  • Calories: 96 kcal
  • Calories from Fat: 57%
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Cholesterol: 3 mg
  • Sodium: 320 mg
  • Carbohydrates: 7 g
  • Dietary Fiber: 1 g
  • Total Sugars: 6 g
  • Protein: 3 g
  • Dietary Exchanges: 1/2 other carbohydrate, 1 fat

Terrific Tip: This is one time fresh mint makes a difference. Pine nuts are pricey so if you don’t want to use them, just leave them out.