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Israeli Salad

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 tablespoons 30ml Cucumbers (medium)

    2. 1/2 cup 73g / 2.6oz Chopped green pepper

    3. 2 cups 474ml Shredded lettuce

    4. 2 tablespoons 30ml Finely-chopped green onion

    5. 3/4 cup 82g / 2.9oz Grated or shredded carrot

    6. 2 tablespoons 30ml Finely-chopped fresh parsley

    7. 1 cup 62g / 2 1/5oz Diced fresh tomato

    8. 1/4 cup 59ml Sliced radish

    9. 1 tablespoon 15ml Vegetable oil

    10. 1 teaspoon 5ml Vegetable oil

    11. 3 tablespoons 45ml Fresh lemon juice

    12. 1 teaspoon 5ml Salt

    13. 3/4 teaspoon 3.8ml Coarsely-ground black pepper

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Pare cucumbers, halve lengthwise, and discard seeds and center pulp. Dice cucumber flesh and measure 2 cups. Combine all ingredients in a large bowl; toss until well mixed. Serve immediately. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 1 Vegetable, 1/2 Fat. Nutrition Facts: Carbohydrates 7g; Protein 1g; Fat 9g; Calories 51; Fiber 2.3g; Sodium 340mg; Cholesterol 0mg. Note: Low-sodium diets: Omit salt.

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