| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Salads, Ethnic, Vegetables |
6 |
Servings |
INGREDIENTS
| 4 |
|
Tomatoes, thinly sliced |
| 1 |
lg |
Cucumber |
| 1/4 |
c |
Black olives, sliced |
| 1/4 |
c |
Scallions, thinly sliced |
| 1 |
c |
Celery, sliced |
| 1/4 |
c |
Mint, chopped |
| 3 |
tb |
Parsley, chopped |
| 2 |
|
Garlic cloves, minced |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Lemon juice |
| 3/4 |
ts |
Salt |
|
|
Black pepper, to taste |
INSTRUCTIONS
DRESSING
Place tomatoes in a large serving dish. Peel the cucumber. Halve
lengthwise, seed & slice thinly. Add to the tomatoes. Add the remaining
salad ingredients, toss & set aside. DRESSING: Whisk together all the
dressing ingredients in a small bowl. Pour this dressing over the salad,
toss gently & refrigerate until ready to use.
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