A staple throughout Israel and the Middle East, this cool, colorful salad is often offered by street vendors and food stands for breakfast, lunch and dinner. Serving tip: Serve as a side dish, or use to stuff whole-wheat pita breads.
Recipe Yield:
8 servings
Recipe Calories:
68
Recipe Ingredient Details:
2 large organic English cucumbers (diced small)
2 plum tomatoes (diced small)
1/2 cup chopped cabbage
2-3 green onions (sliced)
1/2 medium red or orange bell pepper (seeded and diced small)
2-3 cloves garlic (minced)
1/2 cup fresh parsley leaves (minced)
1/4 cup fresh mint leaves (minced)
3 tablespoons olive oil
1 tablespoon fresh lemon juice
1 1/2 teaspoons sea salt
1 1/2 teaspoons ground pepper
1/2 cup crumbled feta cheese (optional)
Recipe Instructions:
Combine first eight ingredients (cucumbers through mint) together in a bowl.
Whisk olive oil, lemon juice, salt, and pepper together in a small bowl. Drizzle over vegetables, tossing lightly to coat. Stir in feta cheese, if using. Serve, or refrigerate for 2 hours to allow flavors to blend.
Recipe Additional Notes:
PER SERVING: 68 cal, 65% fat cal, 5g fat (4g mono, 1g poly, 1g sat), 0mg chol, 1g protein, 5g carb, 1g fiber, 434mg sodium
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Mon, 2010-11-15 17:03
