| 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 igor@digex.net on Jan 28, 1997.
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