Recipe - Vegetable Salad With Romesco Sauce

1 cup Zucchini; minced
1 cup Red onion; minced
2 Red peppers; minced
2 Green peppers; minced
4 Tomatoes; minced
2 Garlic cloves; minced
One half cup Fresh parsley; chopped
2 teaspoon Pepper
2 teaspoon Sugar
One fourth cup Lime juice

Mix all ingredients together and let stand for at least 30 minutes before
serving. (For a different taste, substitute cilantro in place of parsley.
This does not change the nutritional values significantly.)
Nutritional Analysis: Calories 25, Fat (grams) 0, Percent calories from fat
0, Percent polyunsaturated 0, Percent saturated 0, Percent monounsaturated
0, Cholesterol (milligrams) 0, Sodium (milligrams) 5, Protein (grams) 1,
Carbohydrate (grams) 5.

NOTE: Diabetics or those on caloriecontrolled diets may count one serving
as: 1 vegetable serving.

Posted to fatfree digest by brinkley@scsn.net (Robert Brinkley) on Feb 14,
1998