Moroccan Tomato & Pepper Salad
Yield
2 servingsPrep
15 minCook
15 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
green bell peppers
|
|
| 1 | medium |
tomatoes
blanched, peeled, seeded, and diced |
|
| ½ | medium |
cucumbers
pared, seeded, and diced |
|
| 1 | tablespoons |
lemon juice
plus 1 1/2 teaspoons |
|
| 1 | tablespoon |
water
|
|
| 2 | teaspoons |
olive oil
|
|
| 1 ½ | teaspoons |
parsley leaves
minced fresh |
|
| ½ | teaspoon |
green chili peppers
seeded, minced |
|
| ¼ | teaspoon |
paprika
|
|
| ⅛ | teaspoon |
cumin
ground |
|
| ⅛ | teaspoon |
garlic
fresh, minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
green bell peppers
|
|
| 1 | medium |
tomatoes
blanched, peeled, seeded, and diced |
|
| 0.5 | medium |
cucumbers
pared, seeded, and diced |
|
| 15 | ml |
lemon juice
plus 1 1/2 teaspoons |
|
| 15 | ml |
water
|
|
| 1E+1 | ml |
olive oil
|
|
| 7.5 | ml |
parsley leaves
minced fresh |
|
| 2.5 | ml |
green chili peppers
seeded, minced |
|
| 1.3 | ml |
paprika
|
|
| 0.6 | ml |
cumin
ground |
|
| 0.6 | ml |
garlic
fresh, minced |
|
Directions
On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.
Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl.
Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.
In measuring cup or small bowl combine remaining ingredients; mix well.
Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes.
