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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (231g) Recipe makes 4 servings |
||
| Calories 74 | ||
| Calories from Fat 33 | (45%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.7g | 5% | |
| Saturated Fat 0.6g | 2% | |
| Monounsaturated Fat 2.5g | ||
| Polyunsaturated Fat 0.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 17mg | 0% | |
| Potassium 447mg | 12% | |
| Total Carbohydrate 10.4g | 3% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 5.5g | ||
| Protein 1.8g | 3% | |
Israeli Salad
By: Mizzy
Apr 30, 2004
This is a very simple and refreshing salad. My grandfather used to prepare this for us as kids. It goes well in a pita with hummus, or on the side with just about anything. Alot of the ingredients are also interchangable, and depend on your taste buds. I really like this salad tossed in some tahini sauce.
SERVES 4
Ingredients
- 1 cucumber
- 3 tomatoes
- 1 green pepper
- 1 carrot
- 1/2 small onion
- green olive
- chives (optional)
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- salt and pepper
- za'atar spice mix (optiona)
Directions
1
Chop all the vegetables into small pieces, and slice the olives.2
Toss the ingredients together, and sprinkle with the olive oil, lemon juice and salt and pepper.3
Add more flavor if you want.4
Serve well chilled.
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Featured Reviews for This Recipe
From: Glorypea
On Jan 22, 2005
We love this recipe and call it "chop-chop salad". I usually add a diced pickle, it makes a great touch. My boyfriend loves it, although he always says I never cut the ingredients as nicely as his grandmother always did. But how could I compete with a Jewish Grandmother's cooking??? 
From: Charishma Ramchandani
On May 2, 2004
This was wonderful! I drizzled some regular mustard over this and enjoyed it. Thanks for posting!
From: Halcyon Eve
On Aug 16, 2009
Delicious! I used Spanish pimento-stuffed olives as they were the only green olives I had at the time, and I omitted the chives and the zaatar. I used a yellow pepper instead of green pepper, and used a handful or two of carrot shreds for the carrot. I let it chill for 2-3 hours before serving it with Shishlik (Israeli Skewers) on pita bread. Thanks so much for sharing, Mizzy!
From: Sweetnyprincess
On Dec 31, 2006
Tastes just like what I eat in Israel for breakfast! I added a little corn to it, because that's how they made it in the kibbutz I used to live in, served with cottage cheese. Ta'im me'od! (hebrew for very tastey!)
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