Serving
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Red Bell Pepper Salad
Georgia
  -   Tkbili Tsitsakis Salati
Makes
Effort:
Sched:
DoAhead:  
3 #  
**
1 hrs  
Yes
This is a really delicious salad, and works well for parties large and small. Nearly all the time is cutting, so if you make a half recipe, it will take little more than half the time. If you make it much ahead, refrigerate, and stir in the dressing items just before serving.



1-1/4
1-1/4
5
3
1/2
2
------
1/2
1/4
3/4
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#
#
oz
oz
c
T
---
t
t
c
---
Tomatoes
Bell Pepper, red
Scallions
Dill Pickle
Cilantro (1)
Dill
-- Dressing
Salt
Chili Powder (2)
Mayonnaise (3)
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Make   -   (1 hrs.)
  1. Dice TOMATOES about 1/2 inch. Drain them well.
  2. Dice BELL PEPPERS small. Chop SCALLIONS small. Chop DILL PICKLE fine. Mix with Tomatoes.
  3. Chop CILANTRO and DILL fine. Mix with Tomatoes.
  4. Mix Dressing items into salad.
  5. Serve cool.
NOTES:
  1. Cilantro:   About 1-1/2 ounces of Cilantro, weighed after removal of stems and damaged leaves, will make about 1/2 cup loosely packed.
  2. Chili Powder:   The pattern recipe calls for Hungarian Hot Paprika, without specifying an amount. I use Indian Reshampatti, which is a bit hotter. The amount given provides noticeable but not obtrusive heat. For details see our Chilis Page.
  3. Mayonnaise:   Home made is best, but can be risky, especially in "business friendly" Red States, due to the raw egg yolks. Second best is Hellmann's (east of the Mississippi) or Best Foods (west of the Mississippi), as nearly all food writers agree.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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