Recipe by Santiago
"This salad calls for fresh vine ripened tomatoes, lime juice and cilantro."
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extra virgin olive oil
dried red chile pepper
chopped fresh cilantro
salt and pepper to taste
This is an excellent recipe. In fact I didn't remove the fennel seeds cause I like their crunch in the salad.Indians make a similar chutney in which they use the same spices and some white sugar& then cook the tomatoes till they are very soft but this tasted really different & good.Thanks for the recipe.
Excellent salad. Great flavor combinations. I have eated this with fish, chicken, and pork. It makes an excellent side dish.
Thsi was a nice twist on an old favorite but it didnt "wow" me. I really liked the lime though. Next time, I think I will use crushed red pepper to get a stronger flavor. (I didn't remove the fennel seeds either) I laid it on a bed of curly parsley & garnished w/ minced onions. Wsa a nice side to Shrimp Burritos...thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern Summer Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 65
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