* Exported from MasterCook *

TOMATO AND HOT RED PEPPER SALAD

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : 5-10G Low Carb Regional African
Regional Moroccan Salads
Zold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lg tomatoes -- peel, seed, dice
4 red peppers -- roasted, peeled,
1 cucumber -- peel, seed, dice
1 tsp chili peppers -- seeded and chopped
1 tbsp lemon juice
2 tbsp extra virgin olive oil
2 tbsp parsley -- chopped
1/4 tsp ground cumin
2 cl garlic -- peeled and chopped

Mix lemon juice, cummin and parsley. Combine all other ingredients in a mixing bowl and toss them together. Refrigerate for at least an hour. Pour dressing over salad 10-15 minutes before serving.



Cuisine:
"Moroccan"










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Per Serving (excluding unknown items): 89 Calories; 5g Fat (46.0% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 1 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com




Nutr. Assoc. : 0 0 0 0 0 0 0 0 0