Ingredients

1 medium tomato, chopped
1/2 medium cucumber, chopped
1/2 medium green pepper, seeded and chopped
1 celery stalk, finely chopped
1/4 C. onion, chopped
1 Tbsp. parsley, freshly chopped
Herb dressing:
3 Tbsp. red wine vinegar
2 Tbsp. lemon juice, freshly squeezed
1 Tbsp. olive oil
1 tsp. dijon style mustard
1/2 tsp. oregano
1/2 tsp. garlic powder

Cooking Instructions

Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2 inch baking dish. Combine all ingredients for the herb dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)