Israeli Salad
13 people added this to their Recipe Box
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 | 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
