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Cucumber and pepper salad with pomegranate seeds

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • 1 bell pepper(s), red or yellow
  • ½ pomegranate, seeds
  • 3 tbsp vinegar, mild
  • 2 tbsp grape seed oil
  • 2 tbsp dill tips, preferably fresh
  • some sugar
  • 2 tbsp water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Peel and wash the cucumber, if desired. Wash, halve, deseed, and dice the bell pepper. Combine all ingredients, from vinegar to water, and season with salt and pepper, and sugar if desired. Mix everything together. Let it sit for a while, season again, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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