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Jewish Recipes --> Recipes --> Salads and Dressings

Israeli Salad
Yield 6 servings -- Time 10 minutes
Next: Israeli Salad
Recipe Ingredients: A mixture of finely diced vegetables served with a tart dressing
  • Assorted vegetables, such as:
    - 8 roma (plum) tomatoes, diced
    - 1 English cucumber, peeled and diced
    - 1 cup peeled, chopped jicama
    - 1 small yellow bell peppers, diced
    - 1/2 cup diced red onion
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon dried parsley
  • salt and pepper to taste
Dice all of the vegetable In a large bowl, toss together the tomatoes, cucumber, jicama, bell pepper, and red onion.

Add the lemon juice, olive oil, and parsley, and mix thoroughly to coat. Season with salt and pepper.

Serve cold, or at room temperature.
 

Peppers -- Salads

  Back: Israeli Salad - Next: Israeli Salad
Cooking Tips:    Jicama

A crisp, sweet turnip-shaped root vegetable (Pachyrhizus erosus) used raw in salads and as crudités or cooked in stews. Also called Mexican turnip, yam bean.

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods