Fiesta Chopped Salad

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* Exported from MasterCook *

 

Fiesta Chopped Salad

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Salads Vegetables

 

Amount Measure Ingredient -- Preparation Method

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1 red bell pepper, cored and seeded -- cut in 1/2 " dice

1 yellow bell pepper, cored and seeded -- cut in 1/2 " dice

1 green bell pepper, cored and seeded -- cut in 1/2 " dice

1 ripe tomato, seeded -- cut in 1/2 " dice

1 small zucchini -- cut in 1/4 " dice

2 scallions, thinly sliced on diagonal -- * see note

1/2 seedless cucumber, unpeeled -- cut in 1/2 " dice

2 tablespoons chopped fresh flat-leaf parsley leaves

2 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon sugar

salt and freshly ground black pepper -- to taste

1 avocado -- cut in 1/4 " dice

TOSSED WITH

1 tablespoon fresh lemon juice, for garnish -- * see author's notes

 

*This recipe calls for 2 scallions (3 inches of green left on), thinly sliced on

diagonal.

 

Combine the peppers, tomato, zucchini, scallions, cucumber and parsley in a

bowl. Whisk together the olive oil, vinegar, sugar, salt and pepper in a small

bowl. Pour over the salad and toss well. Correct the seasonings. Just before

serving, sprinkle the salad with the avocado.

 

*AUTHOR'S NOTES*

Cut and toss the avocado garnish in lemon juice just before serving to prevent

discoloration. Then sprinkle it over the top without tossing, or the salad will

be mushy.

 

 

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NOTES : This recipe is brought to you via the courtesy of the The Oregonian

Newspaper - via the Parade (which is a Sunday Newspaper Magazine), which comes

from the Sunday, August 26, 2001 (p. 14) Parade magazine regarding the article

" Simply Delicious " (pp. 14-16) by Sheila Lukins.