Israeli vegetable salad
4 Servings
Ingredients
| Quantity | 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 | |
Directions
* 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