Title: Moroccan Tomato and Pepper Salad
Categories: Salads, Moroccan
Yield: 2 Servings

1 md Green bell pepper
1 md Tomato, blanched, peeled,
-seeded, and diced
1/2 md Cucumber, pared, seeded, and
-diced
1 tb Plus 1 1/2 teaspoons lemon
-juice
1 tb Water
2 ts Olive oil
1 1/2 ts Minced fresh parsley
1/2 ts Seeded and minced green
-chili pepper
1/4 ts Paprika
1/8 ts Each ground cumin and minced
-fresh garlic

On baking sheet broil bell pepper 3 inches from heat source, turning
frequently, until charred on all sides; transfer pepper to brown paper bag
and let stand until cool enough to handle, 15 to 20 minutes.

Fit strainer into medium bowl and peel pepper over bowl; remove and discard
stem end and seeds, allowing juice from pepper to drip into bowl. Cut
pepper into strips and add to bowl with juice; add tomato and cucumber and
toss to combine.

In measuring cup or small bowl combine remaining ingredients; mix well.
Pour over vegetables in bowl and toss to coat with dressing; cover with
plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini