Recipe - Cucumber Noodles With Tomato Salsa

2 pound (about 2 large) seedless
Cucumbers
1 tablespoon Salt

FOR THE SALSA
1 pound Plum tomatoes, peeled,
Seeded, and chopped
One fourth cup Thinly cut or sliced up scallion
1 lg Garlic clove, minced
1 Pickled jalapeno pepper,
Seeded and minced
1 tablespoon Whitewine vinegar
One fourth teaspoon Sugar

With a sharp knife cut cucumbers lengthwise into 1/8 inch thick "noodles"
about One half inch wide. In a bowl toss with salt and let stand for 10 min.

Make the salsa while cucumber noodles are standing: stir together the salsa
ingredients.

Serves 6. Adapted from GOURMET ( the original salsa had 2 tbsp olive oil)

Drain cucumbers in a colander, rinse under cold water, pat dry on paper
towels. Just before serving, toss to combine.

From: MCCRARY@psl.nmsu.edu. Fatfree Digest [Volume 9 Issue 32] July 23,
1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip