| 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 |
t |
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 <nlberry@prodigy.net> on Jun
09, 1997
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