| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 5 | Servings | |
INGREDIENTS
| 3 | c | Seeded chopped tomato |
| 1 | c | Peeled chopped cucumber |
| 1 | c | Chopped green bell pepper |
| 1/4 | c | Thinly sliced green onions |
| 1/4 | c | Chopped purple onion |
| 2 | tb | Minced fresh basil |
| 7 1/2 | ts | Red wine vinegar |
| 1 | ts | Olive oil |
| 1 | ts | Dijon mustard |
| 1/8 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | Cloves garlic, minced |
INSTRUCTIONS
Combine first 5 ingredients in a bowl; set aside. Combine basil and next 6 ingredients, stirring with a wire whisk until blended. Pour over tomato mixture; toss gently. Cover and chill 1 hour. Yield: 5 servings (serving size: 1 cup). Per serving: 41 Calories; 1g Fat (25% calories from fat); 1g Protein; 8g Carbohydrate; 0mg Cholesterol; 77mg Sodium NOTES : According to Mindy LaCour, of Kingwood, Texas, this no-fuss refreshing salad is great in warm weather. Recipe by: Cooking Light, May 1994, page 134 Posted to MC-Recipe Digest V1 #399 by [email protected] on Jan 28, 1997.
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