Title: Cucumber Tomato Chili Salad
Categories: Spice Salad
Yield: 1 Servings

1	c	Cucumbers (2 medium), peeled
		And sliced
2	md	Tomatoes, sliced and drained
		Slightly
1	lg	Sweet onion, sliced thinly
4		Jalapenos, seeded and sliced
		Thinly
1/4	c	Fresh parsley, finely
		Chopped
1/4	c	Celery, thinly sliced
1/4	c	Whole grain prepared creole
		Mustard
2	ts	Sugar
		Salt

Combine the cucumbers, tomatoes, onions, green chilies, parsley and celery in a bowl. Combine mustard and sugar and added to sliced vegetables. Salt to taste. Serves 4.

I am offering a recipe I've adapted from FIRE AND SPICE, The Cuisine of Sri Lanka, Heather Balasuriya and Karin Winegar, McGraw-Hill, 1989. I recommend the cookbook as it contains many meatless recipes.

LWy wyckoff@teleport.com (Christy N. & Laura D. Wyckoff) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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