Yield: 6 servings
|6||Plum tomatoes or 3 beefsteak|
|¾ cup||Red onion; chopped|
|¼ cup||Fresh mint; chopped|
|¼ cup||Parsley; chopped|
|2 tablespoons||White wine vinegar|
Chop unpeeled squash, cucumbers and tomatoes into ½" pieces. Combine vegetables with onion, herbs, oil, vinegar, salt and pepper; toss.
Keeps well several days in the refrigerator. Each ⅔ cup serving contains 53 calories and 4 grams fat. Source: grocery ad Submitted By MEG ANTCZAK On 03-09-95