| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
|
4 |
servings |
INGREDIENTS
| 24 |
|
Cherry tomatoes |
|
|
Or 12 small tomatoes |
| 1/2 |
c |
Chopped flat-leaf parsley |
| 1 |
|
Fresh hot green chile pepper; seeded, chopped |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
ts |
Cayenne pepper |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Extra-virgin olive oil |
| 1 |
pn |
Salt |
INSTRUCTIONS
Halve the cherry tomatoes, or quarter the small tomatoes. In a medium
size mixing bowl, mix the parsley and chile pepper with the tomatoes.
Chill for 20 minutes. Make the dressing by whisking the lemon juice,
cayenne pepper, mustard, olive oil, and salt together in a small
bowl. Dress the chilled tomatoes, and serve the salad immediately.
Makes 4 servings.
Cuisine: "Indian" Source: "Martha Stewart Living Magazine, Apr 1997"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 87 Calories (kcal); 7g Total Fat; (69% calories from
fat); 1g Protein; 6g Carbohydrate; 0mg Cholesterol; 74mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
Recipe by: Recipe from Ismail Merchant
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