Yield: 1 servings
Measure | Ingredient |
---|---|
4 \N | Tomatoes |
1 \N | Scallion |
2 teaspoons | Vinegar; or so, up to 3 |
2 teaspoons | Lemon juice; or so, up to 3 |
⅛ cup | Sugar; (up to 1/4) |
\N \N | Several dashes of black pepper |
I have to give credit where credit is due: This recipe comes from the director of the Binghamton Chabad House Jewish Student Center (probably from her head) but it's easy, a bit hit, and healthy, too. The amounts here are nowhere near exact, but they don't have to be! (Serves 3-4 or one very hungry fiancee) Make half a day to a day in advance to let the salad marinate.
Posted to JEWISH-FOOD digest by "julie" <todofrodo@...> on Dec 10, 1998, converted by MM_Buster v2.0l.