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: 3 1/2 cups
NOTES : Recipe courtesy of Gourmet Magazine
Recipe by: Cooking Live Show #CL9047
Posted to MC-Recipe Digest by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Feb 7, 1998
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