| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | Passover, Salads | 8 | Servings | |
INGREDIENTS
| 1 | Cucumber; peeled and diced | |
| 2 | md | Tomatoes; diced |
| 1 | Green bell pepper; diced | |
| 1 | Rib celery; thinly sliced | |
| 1/4 | c | Chopped cilantro |
| 1 | sm | Red onion; chopped |
| 1/4 | c | Chopped fresh parsley |
| Salt And Freshly Ground Black Pepper; To Taste | ||
| 2 | tb | Olive Oil |
| 1 | Lemon; Juice of |
INSTRUCTIONS
1. Place the cucumber, tomatoes, green pepper, celery, cilantro, red onion, and parsley in a bowl. Season with salt and pepper. You can prepare the salad to this point and refrigerate it until 2 hours before serving. 2. In a large bowl, mix the oil and lemon juice together. Pour over the vegetables and mix well. Refrigerate covered. Serve cold. From: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish" by Zell Schulman Macmillan USA 1998 $27.50 hardcover ISBN: 0-02-861259-0 Recipe by: "Let My People Eat!" by Zell Schulman Posted to MC-Recipe Digest by "Bob & Carole Walberg" <walbergr@mb.sympatico.ca> on Apr 7, 1998
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