Chopped vegetable salad
1 Servings
Ingredients
| Quantity | 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 |
Directions
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