The Yankee Chef: Tangy cuke bowls
2 cucumbers, peeled
3 tablespoons grated Parmesan cheese
1/4 cup apple cider vinegar
2 teaspoons brown sugar
1/4 teaspoon salt
1/2 teaspoon cracked black or multi-colored pepper
1 teaspoon freshly snipped chives
3 ounces (about 1/4 cup) jarred, roasted bell peppers.
In a small bowl, combine cheese, vinegar, sugar, salt, chives and pepper, whisking very well. With a vegetable peeler, slice each cucumber into as many strips, lengthwise, as possible. Seeding the cukes first is optional.
Place in a large bowl and chop, or julienne, roasted bell peppers; add to cucumbers. Pour vinegar mixture over cucumber mixture and toss well. Serve immediately or refridgerate, covered, until needed.
Makes enough for two healthy servings.
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