Moroccan Tomato and Pepper Salad

2 Servings

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Moroccan Tomato and Pepper Salad Ingredients

1 md Green bell pepper	2 ts Olive oil
1 md Tomato, blanched, peeled,	1 1/2 ts Minced fresh parsley
1/2 md Cucumber, pared, seeded, and	1/2 ts Seeded and minced green
1 tb Plus 1 1/2 teaspoons lemon	1/4 ts Paprika
1 tb Water	1/8 ts Each ground cumin and minced

Instructions for Moroccan Tomato and Pepper Salad

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: PepperCuisine: Uncategorized