| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegan |
Tabasco, Vegan, Salads |
6 |
servings |
INGREDIENTS
| 2 |
md |
Tomatoes |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Red wine vinegar |
| 3/4 |
ts |
TABASCO brand Pepper Sauce |
| 3 |
|
Sprigs cilantro |
|
|
L/4 teaspoon salt |
| 1 |
sm |
Head green leaf lettuce |
| 4 |
lg |
Honeydew melon slices |
| 1 |
lg |
Navel orange; peeled and sliced |
| 1 |
md |
Cucumber; thinly sliced |
| 1 |
|
Red bell pepper; cut into thin strips |
| 3 |
|
Green onions |
INSTRUCTIONS
In food processor or blender, combine tomatoes, olive oil, vinegar,
TABASCO® sauce, cilantro and salt. Process until mixture is smooth.
Refrigerate until ready to serve. On large platter, arrange lettuce
leaves; top with melon slices, orange slices, cucumber slices, red
pepper strips and green onions. Serve salad with dipping sauce. Makes
6 servings.
From the Tabasco Website, formatted by <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
By "Karen Sonnessa" <ksonness@suffolk.lib.ny.us> on Jun 14, 1998,
converted by MM_Buster v2.0l.
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