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Israeli Salad

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Submitted by rbtlem

YIELD

6 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

2 2
MEDIUM MEDIUM CUCUMBERS
½ 118
CUP ML GREEN BELL PEPPERS
chopped
2 473
CUPS ML LETTUCE
shredded
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
chopped
¾ 177
CUP ML CARROTS
grated
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped
1 237
CUP ML TOMATOES
diced
¼ 59
CUP ML RADISHES *
1 15
TABLESPOON ML VEGETABLE OIL
3 45
TABLESPOONS ML LEMON JUICE
fresh
1 5
TEASPOON ML SALT
¾ 3.8
TEASPOON ML BLACK PEPPER

Directions

Pare cucumber, 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 immediatly.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 161g (5.7 oz)
Amount per Serving
Calories 45 46% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 409mg 17%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 8%
Sugars g
Protein 2g
Vitamin A 58% Vitamin C 38%
Calcium 3% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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