Summer Salad (some Ideas Were Borrowed From Various Posti
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Tomato, diced | |
| 1 | Half cucumber, diced | |
| 1 | T | Purple onion, minced |
| 1 | Clove garlic, minced | |
| 1 | t | Fresh basil, minced or more |
| to taste | ||
| Pepper and chili powder to | ||
| taste I used a shake or | ||
| of each | ||
| 1 | T | Seasoned rice wine vinegar |
| 1 | t | Soy sauce, reduced sodium |
| up to 2 | ||
| 1/2 | t | Or less sesame oil |
INSTRUCTIONS
2 Mix all together. Delicious as is, or can refrigerate for an hour to let flavors meld. I tasted it and couldn't stop-ate the whole thing!! This was a great light lunch, and very refreshing taste. If you really like spicy veggies, increase the chili powder and maybe add a dash of hot sauce. Posted to Digest eat-lf.v097.n191 by Nicki Eger <eger@sled.gsfc.nasa.gov> on Jul 28, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 80
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 18mg
Potassium: 1009.4mg
Carbohydrates: 21.8g
Fiber: 4.9g
Sugar: 9.1g
Protein: 3.9g