RECIPE SUMMARY
Shepard’s Salad
Makes 2 servings: Each serving counts towards 2 cups of Vegetables (1 cup restricted Vegetables), 1 tablespoon of Oil
INGREDIENTS
1 cup Tomatoes, diced
2 cups Cucumber, diced
1 cup Green Peppers, diced
2 tablespoons Parsley, minced
1 tablespoon Mint, minced
2 tablespoons Olive Oil
1 tablespoon White Wine Vinegar
½ teaspoon Sea Salt (or to taste)
¼ teaspoon Black Pepper (or to taste)
DIRECTIONS
1
Combine all the ingredients in a large bowl and gently stir until well mixed.
Ingredients
1 cup Tomatoes, diced
2 cups Cucumber, diced
1 cup Green Peppers, diced
2 tablespoons Parsley, minced
1 tablespoon Mint, minced
2 tablespoons Olive Oil
1 tablespoon White Wine Vinegar
½ teaspoon Sea Salt (or to taste)
¼ teaspoon Black Pepper (or to taste)
Directions
1
Combine all the ingredients in a large bowl and gently stir until well mixed.