Israeli Salad

Name: Israeli Salad
Prep time: 25 min
Total time: 25 min
Yield: 9 servings
Cuisine: Jewish
Ingredients: 6 medium tomatoes, seeded and chopped; 1 each medium green, sweet red and yellow peppers, chopped; 1 medium cucumber, seeded and chopped; 1 medium carrot, chopped; 3 green onions, thinly sliced; 1 jalapeno pepper, seeded and chopped; 2 tablespoons each minced fresh cilantro, parsley, dill and mint; 1/4 cup lemon juice; 2 tablespoons olive oil; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep: 25 min. + chilling

Yield 9 servings

Test Kitchen Approved

This Israeli salad is bursting with flavor, thanks to its blend of herbs and veggies, a dressing that adds a bright tanginess, and a chopped jalapeno for a little kick.

Ingredients

6 medium tomatoes, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium cucumber, seeded and chopped
1 medium carrot, chopped
3 green onions, thinly sliced
1 jalapeno pepper, seeded and chopped
2 tablespoons each minced fresh cilantro, parsley, dill and mint
1/4 cup lemon juice
2 tablespoons olive oil
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

In a large bowl, combine the tomatoes, peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

Nutrition Facts

1 cup: 64 calories, 3g fat (0 saturated fat), 0 cholesterol, 143mg sodium, 8g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri

Recipe Creator