Saturday Recipe

Cucumber is such a refreshing food. I was all prepared to suggest using English cucumbers when I saw that was what was being used in this recipe. Funnily enough the meat in the picture looks just like the Pork Tenderloin Diablo I posted (and cooked) a few weeks ago.

Cucumber, Carrot and Orange Salad

1 large navel orange
2 Tbs extra-virgin olive oil
2 Tbs rice vinegar
1/4 tsp kosher salt
1/8 tsp cayenne pepper
1/2 cup thinly sliced red onion
1/4 cup cilantro leaves
1 English cucumber, shaved into ribbons with a vegetable peeler (about 2 cups)
1 large carrot, shaved into ribbons with a vegetable peeler (about 1 cup)

1. Peel and section orange; squeeze membranes over a bowl to extract juice. Add oil, vinegar, salt, and cayenne pepper to juice, stirring with a whisk. Add orange sections, red onion, cilantro, cucumber, and carrot; toss gently to combine.

Servings: 4

Tips
To get wide, even strips from all sides, slightly rotate the cucumber and carrot after you remove each ribbon with a vegetable peeler. Thinly slice the slender cores and add to the salad for more crunch.

Source: Cooking Light

Have a great weekend