Garbanzo-cucumber salad

 
                          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
 
   Amount  Measure       Ingredient -- 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
 
 
                    - - - - - - - - - - - - - - - - - -