Free Recipe Israeli Vegetable Salad

Recipe Type: S Recipes
Recipe Preparation:
Cooking Temperature:
Recipe Serves: 4

Ingredients for Israeli Vegetable Salad Recipe

Stephen Ceideburg
1/2 Hothouse cucumber *
8 Ripe plum tomatoes, or 4
-medium-size tomatoes, cut
-in small dice
2 Green onions, chopped
3 To 4 tablespoons chopped
-Italian parsley
1 To 2 tablespoons
-extra-virgin olive oil
1 To 2 teaspoons strained
-fresh lemon juice

Israeli Vegetable Salad Preparation

* or 3 pickling cucumbers or 1 medium-sized regular cucumber Peel cucumber if desired and cut in small dice, no larger than 1/2 inch. Mix together diced tomatoes, cucumber, green onions and parsley. Add oil, lemon juice and salt and pepper to taste. Serve at cool room temperature. PER SERVING: 65 calories, 2 g protein, 8 g carbohydrate, 4 g fat (1 g saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber. From an article by Faye Levy in the San Francisco Chronicle, 9/14/93. Posted by Stephen Ceideburg From Gemini”s MASSIVE MealMaster collection at

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