Israeli Salad
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 57.7
- Total Fat: 0.5 g
- Cholesterol: 0.0 mg
- Sodium: 17.4 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.7 g
- Protein: 2.5 g
View full nutritional breakdown of Israeli Salad calories by ingredient
Introduction
A mixture of chopped, raw vegetables dressed with lemon juice and parsley that can be used as a meal or side dish. A mixture of chopped, raw vegetables dressed with lemon juice and parsley that can be used as a meal or side dish.Number of Servings: 6
Ingredients
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Use red, yellow and orange bell peppers for additional color and nutrition. I like to use an English or seedless cucumber. It causes less gas (for me) than regular cukes. Use lemon juice to rehydrate dried parsley flakes or use 1 cup finely chopped fresh parsley.
After mixing all together, store in a covered container overnight in refrigerator. Tastes better if drizzled with 1 teaspoon EVOO when served.
Can be used for any meal or snack.
Tips
This recipe is an adaptation of one found on a Jewish site.
Directions
Measure dried parsley flakes into small bowl. Add lemon juice and stir to moisten. Let stand while other vegetables are prepared. Chop all vegetables to desired size and place in large bowl. Add parsley and lemon juice and mix well with hands to distribute parsley evenly. Store in covered container (I use a 3 pound margarine tub with lid) in refrigerator overnight. Serve for any meal or as a side dish. Drizzle with 1 tsp olive oil if desired when serving.
Serving Size: 6 - 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WIDOW2.
Serving Size: 6 - 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user WIDOW2.