Title: Chopped vegetable salad
 Categories: Cooking liv, Import
      Yield: 1 Servings
 
  1 1/2 lb Tomatoes; peeled, seeded,
           -and chopped
      1    Green bell pepper; chopped
      1    Cucumber; peeled, seeded,
           -and chopped
      4    Radishes; chopped fine
      3    Scallions; sliced thin
           -crosswise
      2 tb Minced fresh parsley
      2 tb Minced fresh mint
      3 tb Fresh lemon juice
      1    Garlic clove; mashed to a
           -paste
      3 tb Olive oil
 
  In glass bowl combine the tomatoes, green pepper, cucumber, radishes,
  scallions, parsley, and mint. In a small bowl, whisk together the
  lemon juice, garlic, and salt and pepper to taste, add the oil in a
  slow stream, whisking, until the dressing is emulsified. Drizzle the
  dressing over the vegetables and toss the salad until combined well.
  
  Yield: 3 1/2 cups
  
  NOTES : Recipe courtesy of Gourmet Magazine
  
  Recipe