I always enjoy a beautiful salad for dinner once a week and it is a great way to incorporate a variety of vegetables into your diet and as the saying goes "Eat the rainbow" meaning enjoy all colors of vegetables. Ironically, Mother Nature has colored coded vegetables and fruit according to there nutritional value. Several years ago I shared a chart showing the traditional value of each color. I will search my files to find it so that I can share it with you.
Today however I am focusing on cucumbers with this salad recipe, which includes that sweet Orlando eggplant that I write about in the preface to the Eggplant Rolletini recipe, as well as several other delightful ingredients.
There are several varieties of cucumbers, but the two most found in a home garden would be the dark green shinny and waxy skinned slicing cucumber and perhaps the Kirby pickling cucumber.But, I use what ever cucumbers are given to me for pickles and they always are great.
Cucumbers are very low in calories, approximately 1/3 of a medium cucumber would yield only 15 calories, 3g of carbs, 1g of dietary fiber and protein and contains vitamin A, vitamin C and iron and calcium.
IMPORTANT NOTICE, PLEASE READ-Unfortunately when there is a long list of ingredients in a recipe, the ingredients are not listed as used, but are randomly spaced. We are working to correct the problem, but in the meantime I will be listing the ingredients correctly in the directions.