Serves 4-6 Cook Time 15 Minutes
4 cucumbers, peeled, seeded, halved and sliced very thin
⅓ Cup white wine vinegar
1 Tbsp lemon juice
2 tsp extra virgin olive oil
1 ½ tsp Splenda or other sugar substitute
1 tsp salt
⅛ tsp pepper
1 shallot, chopped
½ Cup fresh parsley, chopped
1 tsp fresh oregano, minced
- Evenly spread the cucumber slices on a paper towel-lined baking sheets. Refrigerate while preparing the dressing.
- Bring the vinegar to a simmer in saucepan over medium-high heat; cook until reduced to about 2 Tablespoons, 4-6 minutes. Transfer the vinegar to a bowl and set aside to cool to room temperature, about 10 minutes. Whisk in lemon juice, oil, sugar substitute, salt, and pepper.
- When you are ready to serve, add the cucumbers, olives, shallot, parsley, and oregano to the dressing and toss to combine.
- Let this stand for 5 minutes, retoss, sprinkle with almonds, and serve.
Recommended for patients on the Modified Profast (Fast and Flexible) Program, Nutriplus (Balance Your Pyramid) Program or Maintenance Program.
Metabolic Medical Center