Salad Encino
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
2 salads
- Serves:
- 2
ingredients
-
Salad Ingredients
- 1 garlic clove
- 1⁄2 cucumber, peeled and diced
- 1⁄2 onion, diced
- 1⁄2 green bell pepper, diced
- 3 sweet gherkins, diced
- 1 tomatoes, diced
- 1⁄2 red bell pepper, sliced
-
Dressing
- 3 tablespoons olive oil
- 3 tablespoons vinegar
- salt and pepper
directions
- Rub a wooden salad bowl with the garlic.
- Add the cucumber, onion, green pepper, sweet gherkin and tomato to the bowl and mix.
- Mix the dressing ingredients and combine with the vegetables.
- Garnish with the red bell pepper slices.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
5 Stars! Very fresh taste, like a salsa. Used canned diced tomatoes (drained) because out of season. Perfect side for grilled steaks, could add cooked pasta or chickpeas for a variation. Stayed true to the recipe, and was surprized how good it tasted with apple cider vinegar. Made for My 3 Chefs Spring 2008.
RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking.
I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.