Title: Cucumber Tomato Chili Salad
Categories: Salad
Yield: 4 Servings

1 c Cucumbers (2 medium); peeled
-and sliced
2 md Tomatoes; sliced and
-drained slightly
1 lg Sweet onion; sliced
-thinly
3 -(up to)
4 Jalapenos; seeded and sliced
-thinly
1/4 c Fresh parsley; finely
-chopped
1/4 c Celery; thinly sliced
1/4 c Whole grain prepared mustard
-(I used a prepared Creole
-mustard)
2 ts Sugar
Salt

I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri
Lanka, Heather Balasuriya and Karin Winegar, McGraw-Hill, 1989.

Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery
in a bowl. Combine mustard and sugar and added to sliced vegetables. Salt
to taste. Serves 4.

I recommend the cookbook as it contains many meatless recipes.

wyckoff@teleport.com (Christy N. & Laura D. Wyckoff)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
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