| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Israeli |
Salads |
4 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
* 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
A Message from our Provider:
“People ignore God and then blame him for the chaos that results”