Marinated Radish and Cucumber Salad

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MMMMM----- Exported for Meal-Master by Living Cookbook

 

Title: Marinated Radish and Cucumber Salad

Categories:

Yield: 1 Serving

 

1 lb Florida cucumbers -- thinly

- sliced crosswise

6 red Florida radishes

- -- thinly sliced

1/4 c extra-virgin olive oil

2 T fresh lemon juice

1 garlic clove -- minced

1/2 t finely grated lemon zest

1/4 t ground cumin

Salt and freshly ground

- pepper -- to taste

One 19-ounce can chickpeas

- -- drained and rinsed

1/2 red onion -- thinly sliced

1/4 c finely chopped flat-leaf

- parsley

6 leafs of your favorite

- Florida lettuce

 

In a large bowl, combine the olive oil, lemon juice, garlic, lemon zest

and cumin. Season with salt and pepper. Add the chickpeas and let

marinate for at least 25 minutes, stirring occasionally. Just before it

is time to serve, stir in the cucumbers, radishes, onion and parsley,

then season with salt and pepper. To serve, put a lettuce leaf down on

each plate and scoop marinated mixture on top.

 

Nutrition (calculated from recipe ingredients)

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Calories: 1005

Calories From Fat: 520

Total Fat: 59.1g

Cholesterol: 0mg

Sodium: 1282.9mg

Potassium: 875.9mg

Carbohydrates: 101.5g

Fiber: 19.6g

Sugar: <1g

Protein: 22g

 

Recipe Author: by Chef Justin Timineri Florida's Culinary Ambassador

 

Recipe Source: floridamagazine.com

 

Web Page: http://www.floridamagazine.com/recipes/march2008.html

 

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