HANUKKAH: Israeli Salad

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* Exported from MasterCook *

 

Israeli Salad

 

Recipe By : Vegetarian Celebrations by Nava Atlas, page 144

Serving Size : 6 Preparation Time :0:00

Categories : Salads, Vegetable Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large cucumber -- peeled and seeded

and cut into 1/4-inch dice

4 medium plum tomatoes

OR 2 large tomatoes

cut into 1/2-inch dice

2 medium red bell peppers

cut into 1/4-inch dice

1 cup finely shredded red cabbage

2 scallions -- minced

1/2 cup finely diced radish

1 medium half sour pickle -- finely diced

OR 1/3 cup chopped green olives

1 tablespoon olive oil -- or as needed

1/2 lemon -- juice of

to taste- up to 1

salt and freshly ground pepper -- to taste

 

6 to 8 servings

 

The hallmark of an Israeli salad is that its vegetables are diced very

small, resulting in a nice blending of flavors. Let your tomatoes ripen in

paper bags in a cool, dark place for 2 to 3 days to develop more flavor.

 

Combine all the vegetables in a salad bowl. Toss together. Use enough

olive oil to moisten the vegetables, and add lemon juice to taste. Season

to taste with salt and pepper and toss again.

 

Calories: 43, Carbohydrate: 5 g, Total fat: 1 g, Protein: 1 g, Cholesterol:

0 g, Sodium: 7 mg.

 

 

 

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