B'nai Emet -> Departments -> Women's League -> Recipes -> General

Salat Israeli (Israeli Salad)

Here is a delicious way to use up some of your summer garden produce.

2 tomatoes, chopped
1 cucumber, peeled and chopped
1 green pepper, seeded and chopped
4 T. chopped fresh parsley
2 T. Olive oil
Juice of one lemon (about 3 T.)
½ t. salt
¼ t. pepper

In a large bowl, combine tomatoes, cucumber, green pepper and parsley.  Sprinkle with olive oil and toss.  Add lemon juice, salt and pepper to salad and toss again.  Serve immediately.

[ Up ] [ Blintz Loaf ] [ Cranberry Rugelach ] [ Chatzilim (Eggplant) ] [ Noodle Souffle ] [ Brisket with Portobello Mushrooms and Dried Cranberries ] [ Carrot and Pineapple Tzimmes (Low-Fat) – pareve ] [ Carrots Marrakesh ] [ Chatzlim (Eggplant) ] [ Cheese Lox Brunch Casserole ] [ Cholent ] [ Crisp Lemon Chicken ] [ Gazpacho ] [ Green Salad w/Pomegranate Vinaigrette ] [ Israeli Chicken Stuffed with Oranges ] [ Israeli Salad ] [ Favorite Brisket ] [ Kasha and Orzo with Grilled Portobello Mushrooms ] [ Layered Vegetable Kugel ] [ Lemon Poppy Seed Pound Cake ] [ Mediterranean Fatoush Salad ] [ Milk and Honey Cheesecake ] [ Mushroom and Barley Soup ] [ Sesame Vegetables in Pita ] [ Shakshooka ] [ Smokey Eggplant Salad ] [ Tabouli ] [ Texas Easy Chilli ] [ Turkey with Challah Stuffing ] [ Vegetarian Chopped Liver (12/2001) ] [ Yerushalmi Kugel ] [ Creamy Pasta Primavera ]

Click here to send an email with questions or comments about this web site.
Copyright © 2000-2008 B'nai Emet Synagogue
Last modified: April 24, 2008 (ML)
Site designed by Ira D. Wald, Creative Software Solutions