Title: Israeli Vegetable Salad
Categories: Salads
Yield: 4 Servings

Stephen Ceideburg
1/2 Hothouse cucumber *
8 Ripe plum tomatoes, or 4
-medium-size tomatoes, cut
-in small dice
2 Green onions, chopped
3 To 4 tablespoons chopped
-Italian parsley
1 To 2 tablespoons
-extra-virgin olive oil
1 To 2 teaspoons strained
-fresh lemon juice

* or 3 pickling cucumbers or 1 medium-sized regular cucumber

Peel cucumber if desired and cut in small dice, no larger than 1/2 inch.

Mix together diced tomatoes, cucumber, green onions and parsley. Add oil,
lemon juice and salt and pepper to taste. Serve at cool room temperature.
PER SERVING: 65 calories, 2 g protein, 8 g carbohydrate, 4 g fat (1 g
saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber.

From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini