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SIMPLE SUMMER SALAD

Recipe Introduction


Nobuko has a 2 ft.-by-6 ft. garden behind our home in which she grows cherry tomatoes, green peppers, Japanese cucumbers Beefsteak leaves, celery, hot peppers, and other small plants. She recently used some of this produce in an uniguely simple and tasty supper salad.This recipe serves four:





List of Ingredients



• 1 C. Diced sweet green pepper.
  
• 1 C. Cut cherry tomatoes.
  
• 1/2 C. Sliced sweet bread-and-butter pickles.
  
• 1/3 C. Japanese Kewpi mayonnaise OR . . .
  
• 1/3 C. Mayonnaise
  
• 3/4 t. French's prepared yellow salad mustard.
  
• 1 pinch Freshly ground (fine) black pepper.
  






Instructions



1. Thoroughly rinse the vegetables under filtered running water and pat dry with paper towels.
   
   
2. De-stem and de-seed the peppers, then dice into 1/2 inch squares.
   
   
3. If the tomatoes are smaller than 3/4-inch diameter, cut in half. If larger, cut into fourths.
   
   
4. Slice the pickles into 1/4 inch wide strips.
   
   
5. Combine all of the ingredients together in a bowl and toss lighty to mix.
   
   
6. Cover and chill before serving.
   
   






Final Comments


This salad can be served separately in a small salad bowl or desert dish. or scooped into a lettuce-leaf cup on the entréé plate.