Search for anything:

Moroccan Tomato And Pepper Salad

moroccan, salads

1 medium green bell pepper
1 medium tomato, blanched, peeled, seeded, a; nd diced
1/2 medium cucumber, pared, seeded, and diced
1 tablespoon plus 1 1/2 teaspoons lemon juice
1 tablespoon water
2 teaspoon olive oil
1 1/2 teaspoon minced fresh parsley
1/2 teaspoon seeded and minced green chili peppe; r
1/4 teaspoon paprika
1/8 teaspoon each ground cumin and minced fresh; garlic

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. Makes 2 servings.

Yield: 2 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU