This is so simple and so yummy. It is based on a recipe from Moosewood Restaurant New Classics, leaving out a couple of dressing ingredients. Lately, it's one of my favorite things to snak on while making dinner.
3 cups cucumber crescents
1 cup fresh arugula leaves
1 Tbsp capers, rinsed
1/3 cup extra virgin olive oil
salt to taste
Combine arugula, capers and olive oil in a blender until smooth. Add salt to taste, if desired. Pour over cucumbers, or place in a dish and dip cucumbers into it.
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