Chopped vegetable salad

Yield: 1 Servings

Measure Ingredient
1½ pounds Tomatoes; peeled, seeded, and chopped
1 Green bell pepper; chopped
1 Cucumber; peeled, seeded, and chopped
4 Radishes; chopped fine
3 Scallions; sliced thin crosswise
2 tablespoons Minced fresh parsley
2 tablespoons Minced fresh mint
3 tablespoons Fresh lemon juice
1 Garlic clove; mashed to a paste
3 tablespoons Olive oil

In glass bowl combine the tomatoes, green pepper, cucumber, radishes, scallions, parsley, and mint. In a small bowl, whisk together the lemon juice, garlic, and salt and pepper to taste, add the oil in a slow stream, whisking, until the dressing is emulsified. Drizzle the dressing over the vegetables and toss the salad until combined well.

Yield: 3½ cups

NOTES : Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #CL9047 Posted to MC-Recipe Digest by "Angele and Jon Freeman" <jfreeman@...> on Feb 7, 1998

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