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
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 7474 cal |
| pro | 1 g1g pro |
| total fat | 5 g5g total fat |
| sat. fat | 1 g1g sat. fat |
| carb | 8 g8g carb |
| fibre | 2 g2g fibre |
| chol | 0 mg0mg chol |
| sodium | 296 mg296mg sodium |
| potassium | 327 mg327mg potassium |
| % RDI: | - |
| calcium | 33 calcium |
| iron | 55 iron |
| vit A | 1010 vit A |
| vit C | 3232 vit C |
| folate | 1313 folate |
- Preparation time: 10 minutes
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 tomatoes , quartered and seeded4 tomatoes, quartered and seeded
- 1 English cucumber , quartered and seeded1 English cucumber, quartered and seeded
- 1/2 small Vidalia onion 1/2 small Vidalia onion or sweet onion
- 1/3 cup coarsely chopped fresh parsley 1/3 cup coarsely chopped fresh parsley
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice 2 tbsp lemon juice
- 3/4 tsp salt 3/4 tsp salt
Preparation
Source : Canadian Living Magazine: December 2010
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