Half-moon Salad

Recipe: Half-moon Salad
From: Cuisine At Home; Weeknight Menus 2006
Total Time: 10 minutes
Serves: 4 as a topping to "Asian Pork Sandwich"
Nutrition: per cup: 33 cal, 0g fat, 7g carbs, 496mg sodium, 2g fiber, 2g protein

Ingredients:

1/4 cup rice vinegar
1 Tbs sugar
1 tsp salt
1 cup cucumber, seeded, thinly sliced into half moons (see photo below)
3/4 cup bean spouts
1/4 cup torn fresh cilantro leaves
1/4 cup torn fresh basil leaves
1 jalapeno, seeded, chopped
4 cups spring mix lettuce greens

Directions:

1. Whisk vinegar, sugar, and salt together until sugar is dissolved.
2. Cut cucumber into half moons by cutting cucumber in half length-wise. Then remove the seeds with a spoon. Lay seeded cucumber, flat-side down on cutting board and slice.
3. Toss vinegar mixture with cucumber, sprouts, herb leaves, and jalapeno; set aside.
4. Add greens just before assembling sandwich so that they stay crisp.