|
 This
recipe and photo is by Chef Wolfgang Puck, owner and chef of Spago Restaurant, Beverly Hills,
California. This salad has a wonderful crisp taste and a slight Asian flavor. You can use
it with fish, chicken, or as a side dish by itself. It's great to use during anytime of
the year.
Check out Linda's
Salad and Salad Dressing Recipes.
Spago Cucumber Salad
2 cups thinly sliced Japanese cucumbers*
1 teaspoon salt
1 tablespoon sugar
1 tablespoon soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
2 teaspoons sesame seeds
* English cucumbers may be substituted. The English cucumbers need to be peeled, cut lengthwise, seeded, and sliced into thin half moons.
In a large bowl, combine cucumbers and salt; mix well. Add sugar, soy sauce, rice wine vinegar, and sesame oil; mix well. Sprinkle with sesame seed and mix. Let marinate for 20 minutes before serving.
To serve, divide salad among individual chilled plates.
Makes 4 servings.
|
Spago
Cucumber Salad - Nutritional Information
I can not guarantee the accuracy of
the below information. All information is intended for your general knowledge only
and is not a substitute for medical advice or treatment for specific medical conditions.
You should seek prompt medical
care for any specific health issues and consult your physician before starting a new
fitness regimen. |
|
Item |
Amount |
Fat Grams |
Calories |
WW Points |
|
cucumber |
2 cups |
0 |
45 |
0 |
|
sugar |
1 tablespoon |
0 |
49 |
1 |
|
soy sauce |
1 tablespoon |
0 |
0 |
0 |
|
rice wine vinegar |
1/4 cup |
0 |
0 |
0 |
|
sesame oil |
1/2 tablespoon |
7 |
60 |
2 |
|
sesame seeds |
2 teaspoons |
3 |
20 |
0 |
|
Recipe Totals |
|
10 |
174 |
3 |
|
Recipe Makes 4 servings
Per Serving -
2.5 Fat
Grams, 43.5 calories, .75 WW Points
|
|