Israeli Salad

By The Canadian Living Test Kitchen

Tested till perfect

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Israeli Salad

Clockwise from top: Couscous Pilaf, Braised Brisket with Onions, Israeli Salad and Roasted Beets
Photography by Felix Wedgwood

This recipe makes 6 servings

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Nutritional Info

Per serving: about -
cal 74
pro 1 g
total fat 5 g
sat. fat 1 g
carb 8 g
fibre 2 g
chol 0 mg
sodium 296 mg
potassium 327 mg
% RDI: -
calcium 3
iron 5
vit A 10
vit C 32
folate 13
  • Preparation time: 10 minutes
  • Portion size: 6

In Hebrew, this salad is called Salat Yerakot Israeli and is always cut in a perfect dice. It's a simple and refreshing part of this menu. You can chop and combine the vegetables up to 2 hours ahead, then cover and set aside on the counter. Dress the salad just before serving.

Ingredients

  • 4 4tomatotomatoes, quartered and seeded
  • 1 1English cucumberEnglish cucumbers, quartered and seeded
  • 1/2 1/2small Vidalia onionVidalia onions or sweet onion
  • 1/3 cup 1/3cupcoarsely chopped fresh parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbsplemon juice
  • 3/4 tsp 3/4tspsalt

Preparation

Cut tomatoes, cucumber and onion into 1/4-inch (5 mm) dice; place in bowl. Add parsley, oil, lemon juice and salt ; toss to combine.

Source : Canadian Living Magazine: December 2010

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