Green Pepper, Cucumber and Tomato Salad with Onion and Cumin
The salad - green peppers, cucumbers, tomatoes and onion - came from local sources. I shopped at both farm markets - Wisconsin and Michigan growers were equally represented.
The salt, I am not ashamed to say, was coarse Peruvian pink salt. I mean it's not like I used a lot of it. But a girl has to indulge herself once in a while. Some women buy nail polish, I buy exotic salts and seasonings.
We don't grow lemons here. I have no idea where it came from; I didn't bother to look. I should do this, right? Oh, well.
The red wine vinegar came from my pantry. I didn't make it, but I am looking forward to having time to make flavored vinegar this winter. See yesterday's photo for inspiration.
The salad comes from a Rachael Ray recipe, which you will find here. The only thing I did differently was add cucumber, something one of the cooks who reviewed the recipe suggested.
The salad is tart and tasty. It was the perfection counterpoint to our herby potatoes and pepper-y steak.
It truly tasted of of the garden. And it tasted of my lovely little community, with its easy access to beach, river, and backroads lined with family farms.
Since I'm trying to ease myself into Phase One of the South Beach Diet, my old standby when I need to take off a few pounds, this salad works for me. If you want to do the same, skip the potatoes, as Kalyn would say!