ISRAELI SALAD
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ISRAELI SALAD
1 cucumber, large, peeled, seeded, & cut into 1/4 inch dice
4 plum tomatoes, cut into 1/2 inch dice
2 red bell peppers, cut into 1/4 inch dice
1 cup red cabbage, finely shredded
2 bunches scallions, minced
1/2 cup radishes, finely diced
1 half-sour pickle, finely diced, OR
1/3 cup green olives, chopped
2 to 3 tbs. olive oil
Juice of 1/2 - 1 lemon
Sea salt and pepper
Combine all of the vegetables in a salad bowl. Toss together,
use enough olive oil to moisten the vegetables, and lemon juice
to taste. Season to taste with salt and pepper & toss again.
Yield: 6 servings
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