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2 servings
suggest servings
| 6 | small | tomatoes | |
| 1/2 | bunch | parsley leaves | chopped |
| 1/2 | each | green chili peppers | chopped |
| 1 1/2 | teaspoons | olive oil | |
| 2 | tablespoons | lemon juice | |
| 1 | pinch | salt and black pepper | |
| 1 | pinch | cayenne pepper |
Quarter the tomatoes.
Mix parsley and chili with the tomatoes and chill.
Combine the remaining ingredients and set aside to rest.
Just before serving, mix the salad dressing with the salad.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 160mg | 7% |
| Total Carbohydrate 15.0g | 5% |
| Dietary Fiber 4.0g | 18% |
| Sugars 8.0g | |
| Protein 3.0g | 6% |
| Vitamin A | 72% | Vitamin C | 122% | |
| Calcium | 6% | Iron | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In Old English times, the term "meat" meant any edible food. During the medieval period this definition narrowed to only land animals. This inevitably arose out of ...


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