Israeli vegetable salad

Yield: 4 Servings

Measure Ingredient
Stephen Ceideburg
½ 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

* or 3 pickling cucumbers or 1 medium-sized regular cucumber Peel cucumber if desired and cut in small dice, no larger than ½ 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

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