Prep Time:
Cook Time:
Servings: 6
This salad is best made several hours before serving. The secret to its success is to cut the vegetables in a fine dice. A food processor makes that task quick and easy. (Sally Fallon, Nourishing Traditions)
Ingredients
Ingredients
¾ cup Lemon Pepper Dressing
1 bunch celery, finely chopped
2 cucumbers, peeled, quartered lengthwise, and finely chopped
2 bunches green onions, finely chopped
2 green peppers, seeded and finely chopped
1 bunch radishes, finely chopped
3 tomatoes
1 tbsp finely chopped fresh parsley (or chives)
1 bunch celery, finely chopped
2 cucumbers, peeled, quartered lengthwise, and finely chopped
2 bunches green onions, finely chopped
2 green peppers, seeded and finely chopped
1 bunch radishes, finely chopped
3 tomatoes
1 tbsp finely chopped fresh parsley (or chives)
Directions
Place the dressing in a large bowl. Add celery, cucumbers, green onions, peppers, and radishes. Toss well with dressing, cover, and refrigerate several hours.
Just before serving, slice the tomatoes thinly, then cut the slices in half. Arrange slices around the outer edge of six plates, and mound some salad in the center of each. Sprinkle with chopped parsley.
Just before serving, slice the tomatoes thinly, then cut the slices in half. Arrange slices around the outer edge of six plates, and mound some salad in the center of each. Sprinkle with chopped parsley.