Garden Salad Cucumber Cups

A Toss salad without the wash up bowls and forks. From Vegetarian Times

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  large red bell pepper, finely chopped
• 1  medium zucchini, finely diced
• 1  cup  quartered cherry tomatoes or 1  cup  diced garden tomatoes
• 3⁄4 cup fresh basil, chopped (optional)
• 1  medium carrot, shredded
• 6  tablespoons  grated parmesan cheese (optional) or 6  tablespoons  grated vegan cheese (optional)
• 1⁄4 cup  balsamic dressing or 1⁄4 cup  favorite  salad dressing
• 1  garlic clove, minced
• 1  small  minced onion (optional)
• 3  cucumbers, see note
•  salt or   lemon pepper  Mrs. Dash seasoning mix
•  pepper

Directions

1. Cut the cucumbers into 1 inch disks.
2. Toss all except 2 tbsp cheese, the dressing and cucumbers in a large bowl and season to taste. Chill until ready to fill cups.
3. Scoop out 1 tbsp from center of each disk with melon baller leaving sides and bottom intact.
4. Fill with about a tbsp of salad mix and top with remaining cheese if using.
5. Serve immed.
6. Note: It is a forgiving recipe. I omitted the basil, used Lemon Pepper Mrs Dash. My dressing was a Sweet and Sour Cherry poppy seed dressing. I added a small onion [I mean baby size] You can play with this recipe and your ingredients and it works well. Use garden fresh veggies for the best taste.
7. Note servings are not the number of cucumbers this makes. It should be about 36 cucumber slices.