| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Salads, Vegetarian | 6 | Servings |
INGREDIENTS
| 6 | Cucumbers | |
| 6 | Tomatoes | |
| 6 | Scallions | |
| 3 | Sprigs Cilantro | |
| Juice Of 1 Large Lemon | ||
| Vegetable Oil To Taste; * See Note | ||
| Salt and pepper to taste |
INSTRUCTIONS
This is a version of Israeli salad - *I use olive oil and I add some minced garlic Trim the scallions, discarding the green tips. Peel the cucumbers. Chop the tomatoes, cucumbers and scallions as small as possible. Mince the cilantro and stir into the veggies. Add the lemon juice, 2-5 tbsp of oil (according to taste), salt and pepper. Stir well and chill. Recipe by: Jewish Cooking in America Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Dec 02, 1998, converted by MM_Buster v2.0l.
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