Recipe of Garbanzo-Cucumber Salad - Food Recipes

-- MasterCook Extracted --

Garbanzo-Cucumber Salad

Recipe By : Better Homes and Gardens Annual Recipes, '95, p. 136
Serving Size : 4
Preparation Time :0:00
Categories : Chick Peas Cucumbers Not Sent Salads

Ingredients - Preparation Method:

15 ounce can garbanzo beans -- rinsed/drained 1 medium cucumber -- halved lengthwise -and sliced 1/2 cup pitted ripe olives -- halved lengthwise 1/3 cup finely chopped red onion 1/4 cup snipped parsley Dressing: 3 tablespoons salad oil 3 tablespoons vinegar 1 tablespoon sugar 1/2 teaspoon finely shredded lemon peel 1 tablespoon lemon juice 2 cloves garlic -- minced 2 teaspoons snipped fresh mint -- or 1/2 teaspoon dried mint flakes -- crushed 1/4 teaspoon salt lettuce leaves In a large mixing bowl, combine garbanzo beans, cucumber, olives, red olives, and parsley. For dressing, in a screw-top jar, combine oil, vinegar, sugar, lemon ppeel, juice, garlic, mint and salt. Cover and shake well to mix. Pour dressing over vegetables, tossing to coat. Cover and chill for 4-24 hours, stirring occasionally to mix. To serve, line a salad bowl with lettuce leaves. Using a slotted spoon, transfer the vegetables to the salad bowl; discard the dressing. Makes 4 side-dish salad servings. Per serving: 228 calories, 15 grams, 0 mg. cholesterol, 555 mg. sodium MC formatting by bobbi744@sojourn.com - - - - - - - - - - - - - - - - - -