| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Bread, Salads, Taste | 4 | Servings | |
INGREDIENTS
| 1 | Green bell pepper, 1/4-inch dice | |
| 1 | c | Cucumber, peeled, seeded and diced |
| 1 | c | Chopped scallions |
| 3/4 | c | Chopped flat-leaf parsley |
| 1/2 | c | Coarsely-chopped fresh mint |
| 1 | c | Coarsely-chopped lettuce, not iceberg |
| 2 | Garlic cloves | |
| Salt and pepper | ||
| 1/4 | c | Freshly-squeezed lemon juice |
| 1/3 | c | Extra-virgin olive oil |
| 1 1/2 | ts | Ground sumac (available in Middle Eastern groceries) |
| 2 | c | Plum tomatoes, peeled, seeded & diced |
| 2 | c | Crumbled toasted pita |
INSTRUCTIONS
In a large salad bowl combine pepper, cucumber, scallions, herbs and lettuce. Crush garlic and chop it with 1/2 teaspoon salt to a paste. Combine in a small bowl with lemon juice, olive oil, sumac an d pepper. Whisk lemon dressing into salad ingredients, toss to mix, cover and refrigerate at least 1 hour and up to 3. Ten minutes before serving, add tomatoes and pita and toss well; season with sal t and pepper. >From Taste Show # 4718 Recipe by: David Rosengarten Posted to MC-Recipe Digest V1 #638 by Nancy Berry <[email protected]> on Jun 09, 1997
A Message from our Provider:
“Where love is, God is. #Henry Drummond”