Israeli Vegetable Salad

Ingredients: Each To 2 Tablespoons Each Ripe Plum Tomatoes, Or 4 Each Hothouse Cucumber * Stephen Ceideburg Each Green Onions, Chopped Each To 2 Teaspoons Strained Each To 4 Tablespoons Chopped Makes:

Directions:

* 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

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