Israeli Vegetable Salad
Ingredients:
- 1.00 Each To 2 Tablespoons
- 8.00 Each Ripe Plum Tomatoes, Or 4
- 0.50 Each Hothouse Cucumber *
- 0.00 Stephen Ceideburg
- 2.00 Each Green Onions, Chopped
- 1.00 Each To 2 Teaspoons Strained
- 3.00 Each To 4 Tablespoons Chopped
|
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
