Total Time
Prep 8 mins
Cook 0 mins

A fresh and tangy salad from the garden. Submitted for RSC #10.

Ingredients Nutrition


  1. Dice and chop the peppers and onions.
  2. Place in a bowl.
  3. Place tomatoes in the bowl.
  4. Add the chopped pecans to the veggies.
  5. In a small bowl or tea cup mix the mustard, lemon juice and olive oil.
  6. Stir until emulsified.
  7. Pour over the salad; mix and serve.


Most Helpful

I think this is a good salad, but there are too many "strong" flavors competing. I'd only use about 1/3 - 1/2 of the red onion in the salad and cut down on the lemon juice and add a bit of sugar to the dressing next time. I really did like the nutty crunch that the pecans added to the salad. Good luck in the contest! :)

*Parsley* August 25, 2007

I had to cut the amount of red onion down to 1/3 onion and still found it had a strong bite. I finely minced the jalapeno. The pecan would be nice toasted. To incorporate the oil was whisked into the lemon and mustard and seasoned with salt and pepper. I chilled and served on a bed of romaine for a nicer appearance and to help distribute the dressing.

Rita~ August 24, 2007

I made this with fresh garden tomatoes. This was too tangy for my taste. I think I would have enjoyed it better with added some honey to the dressing. After tasting, it was served over mixed greens.

PaulaG August 24, 2007

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