Garden Vegetable Salad
Submitted By Peggy Pursley
6 Shredded wheat
biscuits, crushed (about 2 cups) or 2 cups cooked rice
2 large tomatoes, diced
2 large cucumbers, diced
(3-4 small ones)
2 cups frozen baby peas,
thawed
1 green pepper, diced
1 red pepper, diced
1/3 cup green onion, sliced
fine
1/2 cup celery
1/3 cup fresh parsley, chopped
1 Tbsp. fresh dill week,
snipped
2 cloves garlic, pressed
or minced
1/4 tsp black pepper, or
to taste
12 tsp salt, or to taste
1/2 cup lemon juice
2 Tbsp. olive oil
Combine all except the last
two ingredients in a large bowl. Mix together lemon juice and olive oil,
and pour over vegetables. Mix well. Refrigerate for at least 6 hours, overnight
is better.
Use your imagination, lots
of other veggies are terrific in this salad. You could try diced zucchini
or summer squash, green beans, cut corn, carrots, just about anything!
About 150 Calories a Cup. |
