Salsa salad

Yield: 6 servings

Measure Ingredient
2 cups Finely chopped fresh tomatoes
⅓ cup Chopped onions
½ cup Chopped peppers (green)
1 tablespoon Parsley
½ teaspoon Season salt
½ teaspoon Garlic flakes
¼ teaspoon Oregano
1/16 teaspoon Cayenne pepper, or red pepper flakes to taste

salt to taste shredded lettuce

Combine the tomato, onion and peppers together with the spices.

Chill to allow the flavours to combine. Spoon Salsa over shredded lettuce. Salsa can be made the night before.

Origin: Adapted from Watkins Jiffy Dinner Cookbook. Shared by: Sharon Stevens, May/95.

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