This time of year all kinds of yummy vegetables are showing up. Using what we picked up, I made the following recipe. It's from The Glycemic Index Cookbook. One change though -- I used regular mayo instead of fat free. I can't stand the fat free stuff. But if you go with the fat free, you'll save some calories. I wish I had taken a photo, but I forgot and the family gobbled them down too quickly for me to rescue that moment. Sigh.
1/2 cup finely chopped lettuce
1/2 cup finely chopped spinach
3 slices bacon, crisp-cooked and crumbled (I usually do a whole package and then keep it in the fridge for various things -- doesn't take much bacon to give a lot of flavor to something that needs some zing)
1/4 cup finely diced tomato
1 Tbs plus 1 1/2 tsp fat free mayo
1/4 tsp black pepper
1/8 tsp salt
1 large cucumber
Minced fresh parsley or green onion (optional)
1. Combine lettuce, spinach, bacon, tomato, mayo, salt & pepper in a medium bowl; mix well.
2. Peel cucumber; trim off ends and cut in half lengthwise. Use spoon to scoop out seeds, discard seeds. (I didn't peel the cuke as I used an English style one).
3. Divide filler mixture between cucumber halves, mounding in center. Garnish with parlsey. Cut into 2 inch pieces. Here's where you can be smarter than me. I cut the cucumber into 2 inch pieces and then tried to fill each one. Made a REAL MESS!
If made with the no-fat mayo: Calories: 26, Carbohydrage: 2g, Total Fat: 2g. Sat Fat: <1g. Fiber: <1g
Enjoy your summer bounty!