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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Ingredients: 1 cucumber; seeded, diced 1 red bell pepper; diced 1 Cup(s) green pepper; diced 1 yellow pepper; diced 1 carrot; peeled, diced 6 tomatoes; diced 1/8 Cup(s) cilantro (fresh); chopped 1/8 Cup(s) fresh dill; chopped 2 Tablespoon(s) italian parsley; chopped 2 mint leaves; chopped 3 clove garlic; minced 3 green onions; thinly sliced 1/2 Ounce(s) extra virgin olive oil 1 1/2 lemons; juiced 1 salt and pepper; to taste |
Directions: Combine the cucumber, peppers, carrot, tomatoes, cilantro, dill, parsley,
mint, garlic and onions in a bowl. Add the olive oil and lemon juice.
Toss to combine. Season with salt and toss again.
Cover and refrigerate until ready to serve.
Variation:
A little chopped chile pepper is good in this salad, but don't use too much
or you'll turn your salad into a salsa.
Contributor: SF chronicle food section
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