Recipe - Chopped Vegetable Salad

1 One half pound Tomatoes; peeled, seeded,
and chopped
1 Green bell pepper; chopped
1 Cucumber; peeled, seeded,
and chopped
4 Radishes; chopped fine
3 Scallions; cut or sliced up thin
crosswise
2 tablespoon Minced fresh parsley
2 tablespoon Minced fresh mint
3 tablespoon Fresh lemon juice
1 Garlic clove; mashed to a
paste
3 tablespoon Olive oil

In glass bowl combine the tomatoes, green pepper, cucumber, radishes,
scallions, parsley, and mint. In a small bowl, whisk together the lemon
juice, garlic, and salt and pepper to taste, add the oil in a slow stream,
whisking, until the dressing is emulsified. Drizzle the dressing over the
vegetables and toss the salad until combined well.

Yield: 3 One half cups

NOTES : Recipe courtesy of Gourmet Magazine

Recipe by: Cooking Live Show #CL9047

Posted to MCRecipe Digest by "Angele and Jon Freeman"
jfreeman@comteck.com on Feb 7, 1998