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Correo Electrónico
Add a photoRaciónes: 6
Ingredientes
- 11 lrg Pickling cucumbers peeled, scored, cut into equal lengths to fit feed tube vertically
- 2/3 c. Diced (1/4-in) red onion
- 3/4 c. Seasoned rice vinegar (See NOTE)
- 1 Tbsp. Safflower oil Salt Freshly grnd white pepper
- 3 lrg Bunches watercress, washed, crisped, stems removed
- 2 Tbsp. Snipped fresh chives for garnish
Direcciones
- USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using medium pressure. Repeat till all cucumbers are sliced. Put cucumber slices, onion and rice vinegar in large mixing bowl. Toss well. Cover. Chill from 4-8 hrs. 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 proportionately. 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
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 6 servings | |
| Calories 34 | |
| Calories from Fat 4 | 12% |
| Total Fat 0.5g | 1% |
| Saturated Fat 0.12g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2992mg | 125% |
| Potassium 88mg | 3% |
| Total Carbs 6.0g | 2% |
| Dietary Fiber 3.0g | 10% |
| Sugars 2.79g | 2% |
| Protein 0.88g | 1% |
