| | 1/2 | | cucumber | | | 2 | | small celery stalks with leaves, peeled to remove strings, chopped into 1/4-inch dice | | | 2 | | tablespoons freshly grated horseradishor 2 teaspoons prepared horseradish | | | 2 1/2 | | cups cherry tomatoes, cut in half | | | 4 | | red radishes, trimmed and thinly sliced | | | 1/2 | | small jalapeño pepper, finely diced | | | 2 | | tablespoons snipped fresh dill | | | 2 | | teaspoons Worcestershire sauce | | | 2 | | tablespoons fresh lime juice | | | 3/4 | | teaspoons salt | | | 1/4 | | teaspoon freshly ground pepper | | | 1. Peel cucumber in alternating strips. Remove seeds; chop into 1/4-inch dice. Combine cucumber, celery, horseradish, tomatoes, radishes, jalapeño, and dill in a bowl; toss to combine. Add Worcestershire sauce, lime juice, salt, and pepper; toss again. Let stand for about 30 minutes before serving. | | | | Per serving: 21 calories, 0 g fat, 0 mg cholesterol, 5 g carbohydrate, 302 mg sodium, 1 g protein, 1 g dietary fiber. |
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