Garden Salad Cucumber Cups

It is August, when it is hot, use cucumber based dishes to cool you off. They are plentiful at the market and very versatile.
 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. The cucumber can be scooped out long way to make a boat or sliced as shown. All of the ingredients (except the Parmesan cheese and balsamic dressing) can be purchased at the Downtown Marquette Farmers Market.
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

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.

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

  • Calories: 11
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 1 mg
  • Fat Content: 0.5 g
  • Fiber Content: 1 g
  • Protein Content: 1 g
  • Sodium Content: 35 mg
  • Sugar Content: 1 g
36 SERVINGS