Cucumber Boats

1/2 cup cucumber, diced
2 green onions, chopped
1/4 cup shredded carrots
1/4 cup red pepper, diced
1/4 cup yellow pepper, diced
1 Tbsp parsley, chopped
1 Tbsp fresh basil, chopped
Salt and pepper to taste
1/4 cup plus extra for drizzling Teresa's Select Recipes Sun Dried Tomato Vinaigrette
4 small cucumbers (or 2 English cucumbers)
1/4 cup feta cheese, crumbled
2 Tbsp pine nuts, toasted (optional)

In a mixing bowl, combine diced cucumber, green onions, carrots, peppers, parsley, basil, salt, and pepper. Add vinaigrette and toss to combine.

Cut cucumbers lengthwise (if using English cucumbers, halve lengthwise and then cut each half to make eight pieces total). Scoop out center of each piece using a small spoon to create "boats". Spoon filling into cucumber boats and drizzle with additional dressing. Top with cheese and pine nuts. For appetizers, cut into smaller pieces.

Makes 8 servings
Prep Time: 25 Minutes

Per serving: 152 calories; 12g total fat; 1g saturated fat; 2mg cholesterol; 348mg sodium; 9g total carbohydrates; 1g dietary fiber; 1g protein;

Allergy Warning: Contains MilkContains Other Nuts

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