Creamy Cucumber Salad

1 cucumber, peeled
1/2 red pepper, sliced
1 small celery stalk, sliced
1 apple, cored, peeled and sliced
1/2 cup (120 ml) cooked frozen green peas
1 teaspoon (5 ml) horseradish
3 T (45 ml) sour cream
Salt and pepper to taste
Juice of 1 lemon

Cut cucumber in half lengthwise; 
run tip of spoon down center to remove seeds and then slice. 
 Place in bowl and season with salt; let stand 15 minutes.

Drain cucumber and transfer to another bowl. 
 Add red pepper, celery, apple and peas.  
  Sprinkle in lemon juice and season with salt and pepper. 
 Mix in horseradish; then add sour cream and mix until evenly coated.

If desired, serve over shredded cabbage and decorate with fresh radishes.

Makes 4 servings.

Per serving: 86 cal., 15 g carbo., 2 g protein, 2 g fat, 3.9 g fiber