Minted vegetable salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion; thinly sliced |
| 4 | larges | Tomatoes; seeded, diced |
| 1 | large | Green bell pepper; diced |
| 1 | Cucumber; peeled, seeded, cut | |
| ; into 1/2-inch | ||
| ; pieces | ||
| ¼ | cup | Chopped fresh parsley |
| ¼ | cup | Chopped fresh mint |
| ¼ | cup | Olive oil |
| 3 | tablespoons | Fresh lemon juice |
Directions
Place onion in large bowl. Sprinkle lightly with salt and toss to combine.
Let stand 10 minutes. Mix in tomatoes, bell peppers, cucumber, parsley and mint. Drizzle olive oil and lemon juice over. Toss vegetables with dressing to coat. Season salad to taste with salt and pepper and serve.
Serves 4 to 6.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 721 Calories (kcal); 57g Total Fat; (66% calories from fat); 10g Protein; 55g Carbohydrate; 0mg Cholesterol; 72mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 Vegetable; ½ Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.