Lunch Recipe

Fresh Israeli Salad

Israeli salad. Use a full-flavored olive oil. Optional: add minced olives, feta cheese, or cilantro.

INGRIDIENT

2 vine-ripened tomatoes, cut into 1/4-inch cubes

1 red bell pepper, cut into 1/4-inch cubes

1 green bell pepper, cut into 1/4-inch cubes

½ seedless cucumber, cut into 1/4-inch cubes

2 radishes, cut into 1/8-inch cubes

2 tablespoons extra-virgin olive oil

1 scallion, cut into 1/8-inch cubes

1 teaspoon lemon juice, or to taste

½ teaspoon ground sumac

salt to taste

DIRECTION

Step: 1

Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.

NUTRITION FACT

Per Serving: 127 calories; protein 2g; carbohydrates 10.1g; fat 9.4g; sodium 10.5mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb