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

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.

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