Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 * 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. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.