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Minted
Vegetable Salad
From: Karen
C. Greenlee
Serving Size: 8
- 2 large tomatoes -- chopped
- 1 medium red bell pepper -- chopped
- 1 large cucumber -- chopped
- 1 bunch green onions -- sliced
- 1 cup chopped fresh parsley
- 1/3 cup chopped fresh mint
- 1/2 cup radishes -- chopped
- 1/3 cup ripe olives -- sliced
- 2 cloves garlic -- pressed
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- salt to taste
- lettuce leaves
Combine all ingredients except lettuce leaves.
Cover and chill for at least 1 hour or overnight.
Serve on lettuce leaves. |