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Garden Salad Cucumber Cups

Think a tossed salad has to be served with a bowl and fork? Think again. Finely chopped veggies fit perfectly in the centers of scooped-out cucumber slices.

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Think a tossed salad has to be served with a bowl and fork? Think again. Finely chopped veggies fit perfectly in the centers of scooped-out cucumber slices.

Servings
PIECE

Ingredients

  • 1 large red bell pepper, finely chopped (about 1 1/2 cups)
  • 1 medium zucchini, finely diced (about 1 1/2 cups)
  • 1 cup quartered cherry tomatoes (about 4 oz.)
  • 3/4 cup fresh basil leaves, chopped
  • 1 medium carrot, shredded (about 1/2 cup)
  • 6 Tbs. grated Parmesan cheese, divided
  • 1/4 cup light prepared balsamic dressing
  • 1 clove garlic, minced (about 1 tsp.)
  • 3 cucumbers, cut into 1-inch disks

Preparation

  1. Toss bell pepper, zucchini, tomatoes, basil, carrot, 4 Tbs. Parmesan cheese, dressing and garlic in large bowl. Season with salt and pepper, and refrigerate until ready to fill cucumber cups.
  2. Scoop out about 1 Tbs. from center of each cucumber disk with melon baller, leaving sides and bottom intact. Fill with about 1 Tbs. salad filling, and top with remaining cheese. Serve immediately.

Nutrition Information

  • Serving Size Makes 36 pieces
  • Calories 11
  • Carbohydrate Content 2 g
  • Cholesterol Content 1 mg
  • Fat Content 0 g
  • Fiber Content 1 g
  • Protein Content 1 g
  • Saturated Fat Content 0 g
  • Sodium Content 35 mg
  • Sugar Content 1 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g