This is a light and simple salad. I cut the oil down quite a bit from the original recipe – you won’t miss it.
Ingredients:
6 small Persian cucumbers, sliced in 1/2, 3/8 thick on a diagonal
1 roasted red pepper, sliced thin
2 TBSP white wine vinegar
2 TBSP canola oil
Salt and pepper
2 TBSP poppy seeds
Combine all ingredients in a bowl, toss to combine.
Serves 2 – 4.
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