Adventures in Healthier Eating with 2 Kids and a Picky Husband

Cucumber and Cheese Salad with Roasted Red Peppers

6 WWPP Posted by 7 years ago 7 Comments

I’ve been in a mood lately with food. I don’t know what it is. I barely have anything fresh in my fridge. I have no time to go shopping. It’s gonna be a rough week.

Yesterday I whipped this up using what I had on hand. All I could find was an aging cucumber, half of a red onion, non-fat yogurt a few days passed it’s date, an open jar of roasted peppers, honey and two missed matched The Laughing Cow Cheese Mini Babybel rounds. Oh and of course my spices. I always have my base spices. ;)

Cucumber and Cheese Salad with Roasted Red Peppers - the ingredients

That was all I needed to whip up a pretty tasty salad. I used the yogurt to make a “creamy” dressing and the cucumber, onion, peppers and cheese made a great base! Cucumber and Cheese Salad with Roasted Red Peppers

Here’s what I did…

  • 1 cucumber
  • 1/4-1/2 red onion (I’m not the biggest fan of red onion so I went a little light)
  • 2 The Laughing Cow Cheese Rounds (I used original and Bonbel–Bonbel was my favorite)
  • 3 jarred roasted red pepper + 1 tbsp of roasted red pepper liquid
  • 1 tbsp non-fat yogurt
  • 1/2 tsp garlic powder
  • 1 tsp dried oregano
  • 1-2 pinches of salt
  • 1/2 tbsp honey (10g)
  • 1/2 tbsp water (splash)

Cut the cucumbers. I made small triangles by slicing and then quartering the slices. They were the perfect size for the salad.

Chop the onion, the pepeprs and cube the cheese.

To make the dressing mix together the yogurt, honey and pepper liquid. Add the garlic powder, oregano and pinch of salt. It will be pretty thick. To thin a little add a splash of water, if needed.

Pour the dressing on the salad. Cover and refrigerate for at least 20 minutes letting the flavors merge and the salad chill.

What did I do for 20 minutes? Stare at this little guy in awe…


Approx Nutritional Information per serving
Servings Amt per Serving
1 entire recipe
Calories Fat Fiber WWPs
250 12g 2g old: 6 new: 7
Sugar Sat Fat Carbs Protein
17g 8g 25g 13g

Disclosure: I’ve partnered with The Laughing Cow. Click here for more info and click here to see all my ideas using the Laughing Cow!

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There are 7 comments so far. Join in on the conversation.

    Angela Mahosky

    May 13, 2011

    Sounds FANTASTIC!!! I think I will try this for our weekend camping trips this summer!!!!!!


    May 14, 2011

    Ohhh glad you said that becuase I forgot I wanted to say I'm gonna try this for family BBQs this summer. I'll be revisiting the recipe for a larger batch. It does have that BBQ salad feel.


    May 14, 2011

    Mmm...I swear I could live on cucumbers, especially in the summer. I also love that there's no tomatoes - not a fan so I would have left them out anyway. I don't have any babybel, only wedges, but I will see if I can find some while out. I think I actually saw it at Aldi the other day. Do you know if Laughing Cow ever offers coupons Roni? For not having much in the house, this looks just perfect. Thanks Roni!


    May 14, 2011

    I have seen some. Actually we are giving some away at the FitBloggin' conference. If I have any extras I'll see if I can do a giveaway here.


    May 15, 2011

    Yes, girliefriend, ALDI did have some this week marked as a SPECIAL BUY. I should have bought them because like you, I only have wedges in the house. Thanks, Roni for what looks like another great recipe. I can't wait to try it! Mo


    May 15, 2011

    So, I noticed that I had 2 cucumbers in the fridge I didn't know the hubby bought. You inspired me to also use a jar of roasted red pepper that I got in a holiday gift basket. Unfortunately, no babybel, so I used some crumbled feta. For a "dressing" I added about a 1 1/2 tsp. of olive oil, a splash of red wine vinegar, and... wait for it.... a TBS of roasted red pepper hummus I have from Sams. Also, I had a small heart of lettuce from some iceburg lettuce that I roughly shredded. Pepper, a dash of salt, a hint of Italian seasoning, garlic and onion powder, and a fork... YUM. Thanks for the inspiration.


    May 15, 2011

    Oh, by the way, that made 2 servings.