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Israeli Salad

According to author Ethel G. Hogman, this is a healthful salad that you will find on most Israeli tables, both at home and in restaurants.

4 tomatoes, diced
1/2 medium cucumber, scrubbed and cut into 1/2-inch dice
1 small green bell pepper, cut into 1/2-inch dice
2 scallions, thinly sliced
1 cup coarsely chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon celery seed
3/4 teaspoon salt
1/4 teaspoon pepper

In a bowl, mix tomatoes, cucumber, green pepper, scallions and parsley.

Add lemon juice, olive oil, celery seed, salt and pepper. Toss to mix. Serve chilled or at room temperature. Makes 4 to 6 servings.

"Everyday Cooking for the Jewish Home" by Ethel G. Hofman

Thursday, March 25, 1999



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