Monday, October 23, 2006

Breakfast Thursday 19 October - Toast & cucumber salad

Started off with coffee, homemade bread, cucumber salad. OK, maybe it is a little weird to eat fresh pickles for breakfast, but they were made and took my fancy when I opened the fridge for the milk...

Cucumber Salad (Fresh Pickle)
1/2 large English cucumber, sliced thinly (about 250g)
1 small onion, sliced thinly into rings (about 50g)
1/2 bunch fresh dill (about 7 grams)
3 tablespoons rice vinegar
Layer the sliced cucumber & onion into a colander, sprinkling each layer with salt. Leave to stand at least one hour until wilted.

Squeeze out any excess moisture and mix the cucumber & onions with the fresh dill and vinegar.

Refrigerate overnight before serving.

Nutrition Summary for Salad
Calories (kcal) 43.2
Protein (g) 2.6
Carbohydrate (g) 7.2
Fat (g) 0.4
Fibre(g) 2.4