Title: Lemon Salad
Categories: Wendy, Taylor
Yield: 1 servings

3 Lemons - washed well
Salt
2 Lebanese cucumbers
Freshly ground black pepper
Extra virgin olive oil
1/2 c Coarsely chopped flat-leaf
-parsley
Red onion thinly sliced
Red capsicum finely chopped
-- optional
Anchovies - optional
1 Slivers black olives -
-optional

Slice lemons very thinly and discard seeds. Sprinkle with salt and leave
for 30 minutes. Rinse slices, drain and pat dry.

Cut cucumbers in half and scoop out seeds, cut into thick slices. Mix
lemon, onion, cucumber and parsley. Drizzle olive oil over and mix well.
Grind pepper over the mix. Scatter anchovies and olives if using.

This is an ideal salad to have with a seafood risotto or BBQ'd lamb.

Serves 6

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.