Green Pepper Salad

This deliciously cool Green Pepper Salad with a yogurt dressing makes a marvellous accompaniment to spicy meat, such as curry or kebabs. It may be served with or after the meat.

2-4

2 cucumber, peeled

1 large green pepper, white pith removed, seeded and cut into thin strips

1 small onion, thinly sliced and pushed out into rings

2 teaspoons lemon juice

1 teaspoon salt

5 fl. oz. yogurt

1 tablespoon olive oil

1 teaspoon wine vinegar

1 teaspoon sugar

1 tablespoon chopped fresh mint

Cut the cucumber in quarters lengthways and then in half across. Place the cucum-ber in a small shallow serving dish. Add the green pepper strips and onion rings. Sprinkle over the lemon juice and salt. Pour the yogurt into a medium-sized mixing bowl. With a wooden spoon, beat in the olive oil, vinegar and sugar.

Pour the mixture over the cucumber, onion and pepper and toss well. Scatter the mint over the top of the salad and serve at once.

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