Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

I have been using baby cucumbers a lot lately because they are so cute and the seeds stay in them. They are great for dipping in hummus or other veggie dips and they are great in this salad.

Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

This salad is great because it is filling and crunchy and easy to throw together. These little baby cucumbers can be found in the produce section, usually packaged like this:

I just think they are so cute! 

The great thing about this "dressing" is that it is only one ingredient and it is something that you can do yourself. A while back, I thought you how to make homemade roasted red peppers, but you could always use the store bought roasted red peppers in a jar to save a little time. Just make sure to buy the kind that is not soaked in oil to keep the calories down. 

Baby Cucumber Greek Salad with Roasted Red Pepper Dressing

     serves 4 

1/2 C roasted red peppers
6 baby cucumbers
1 C of canned chick peas, rinsed and drained
1 pint grape or cherry tomatoes
1/2 C fat free feta cheese
1/4 C roasted pine nuts

Put the roasted red peppers in a magic bullet or food processor and blend until smooth. Set aside.

Wash and slice the cucumbers, length wise, in half, then in quarter slices.

Put cucumber slices, chick peas, and tomatoes in a blow. Add pureed roasted red pepper and stir to combine. Top with feta and pine nuts. Serve immediately, or refrigerate until ready to serve.

This salad is so healthy and fresh! As you probably noticed, there is no added sodium. It is full of flavor and crunch and the pine nuts and chick peas add some protein to the dish with out adding meat.