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Diced Gazpacho Salad

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CATEGORY CUISINE TAG YIELD
Chicago Salads 4 Servings

INGREDIENTS

7 md Tomatillos
1/4 ts Salt
1/2 ts Oregano
1/4 c Whole parsley sprigs
Black pepper
1/3 c Olive oil
1 sm Red onion
1 md Cucumber
1 lg Red bell pepper
1 sm Avocado

INSTRUCTIONS

Remove husks from tomatillos and rinse. Dice red onion to yield 1/2 cup.
Seed cucumber and cut into 1/2-inch dice to yield 1 cup. Seed red bell
pepper and cut into 1/2-inch squares to yield 1 1/2 cups. Peel avocado and
cut into 1/2-inch dice. Coarsely slice 2 tomatillos and combine in food
processor with  salt, oregano, parsley, and pepper to taste; chop fine. Add
oil and  blend. Cut remaining tomatillos into 1/4-inch dice.
Combine diced tomatillos, onion, cucumber, and red pepper in a serving
dish; toss with dressing. Add avocado and toss gently. Cover and chill for
about an hour before serving to 4.
from Uncommon Fruits & Vegetables: A Commonsense Guide by Elizabeth
Schneider
Source: Chicago Sun Times, March 20, 1986
Posted to MM-Recipes Digest V3 #296
Date: Mon, 28 Oct 1996 16:20:33 +0000
From: Linda Place <placel@worldnet.att.net>

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