BLT Cukes
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BLT Cukes
YIELD Makes 8 to 10 pieces
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INGREDIENTS
| 3 | slices crisp-cooked bacon, chopped |
| 1/2 | cup finely chopped lettuce |
| 1/2 | cup finely chopped baby spinach |
| 1/4 | cup diced tomato |
| 1‑1/2 | tablespoons nonfat mayonnaise |
| Pinch salt | |
| 1/4 | teaspoon black pepper |
| 1 | large cucumber |
| Minced parsley or green onion (optional) | |
PREPARATION:
- Combine bacon, lettuce, spinach, tomato and mayonnaise. Season with salt and pepper; set aside.
- Peel cucumber. Trim off ends and slice in half lengthwise. Use spoon to scoop out seeds; discard seeds. Divide BLT mixture between cucumber halves, mounding in hollowed areas. Garnish with parsley. Cut into 2-inch pieces.
Note
Make these snacks when cucumbers are plentiful and large enough to easily hollow out with a spoon. You may make these up to 12 hours ahead of time and chill until serving.
This recipe appears in:
Snacks
NUTRITIONAL INFORMATION:
| Serving Size: | 1 piece |
| Sodium | 72 mg |
| Protein | 2 g |
| Fiber | <1 g |
| Carbohydrate | 2 g |
| Cholesterol | 3 mg |
| Saturated Fat | <1 g |
| Total Fat | 2 g |
| Calories from Fat | 50 % |
| Calories | 26 |
DIETARY EXCHANGE:
| Free | Free |
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