| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
La, Times |
6 |
servings |
INGREDIENTS
| 1 |
|
Cucumber; diced |
| 1 |
|
Red bell pepper; diced |
| 1 |
|
Green bell pepper; diced |
| 1/2 |
|
Yellow onion; diced |
| 1/2 |
bn |
Green onions; chopped |
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
White vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
tb |
Finely chopped fresh dill |
| 1 |
cn |
Tomato juice -; (46 oz) |
INSTRUCTIONS
Combine cucumber, red and green peppers, onion and green onions in bowl.
Add oil, vinegar, salt, pepper, dill and tomato juice. Mix well.
Refrigerate 2 hours. Yields 6 servings.
Each serving: 134 calories; 221 mg sodium; 0 cholesterol; 9 grams fat; 13
grams carbohydrates; 2 grams protein; 1.41 grams fiber
Recipe Source: Los Angeles Times - 10-14-1999 Recipe from Pasta Prezioso in
Glendale, CA
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.
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