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6 servings
suggest servings
| 4 | each | tomatoes | thinly sliced |
| 1 | large | cucumber | |
| 1/4 | cup | black olives | sliced |
| 1/4 | cup | scallions, spring or green onions | thinly sliced |
| 1 | cup | celery | sliced |
| 1/4 | cup | mint | chopped |
| 3 | tablespoons | parsley leaves | chopped |
| 2 | each | garlic cloves | minced |
| Dressing | |||
| 1/4 | cup | olive oil | |
| 2 | tablespoons | lemon juice | |
| 3/4 | teaspoon | salt | |
| 1 | x | black pepper | to taste |
Place tomatoes in a large serving dish.
Peel the cucumber.
Halve lengthwise, seed and slice thinly.
Add to the tomatoes.
Add the remaining salad ingredients, toss and set aside.
DRESSING: Whisk together all the dressing ingredients in a small bowl.
Pour this dressing over the salad, toss gently and refrigerate until ready to use.
| % Daily Value* | |
| Total Fat 9.0g | 14% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 316mg | 13% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.0g | |
| Protein 1.0g | 3% |
| Vitamin A | 20% | Vitamin C | 31% | |
| Calcium | 3% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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The one dish that defines Thanksgiving and the fact that the famous holiday warms your heart and your soul is dessert....
Love the looks of the recipe, will give it a try for our next office food day!
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