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Israeli Salad #2, Fat-Free - pareve

Posted by : Karen Selwyn

"In Israel, this lively salad is served with everything - grilled
chicken, fish, with chickpea patties in pita bread or simply with a
small wedge of feta cheese...

"Everyone knows that the quality of the tomatoes is of great importance
for an excellent Mediterranean salad. But this is also true of the
cucumber... Get into a discussion of cucumbers with people from Israel,
and they become passionate. "American cucumbers are inedible," they say,
referring to the most common cucumber in the supermarket. They will
acknowledge that the long, hothouse cucumbers and the long, slim
Japanese cucumbers are an improvement. But their favorite type is what
gardening catalogs call Middle Eastern cucumbers. In my Los Angeles
neighborhood, they are sold in Middle Eastern produce markets and
farmers' markets as Persian cucumbers. I have to admit that I prefer
these small, thin cucumbers. They are crisp, delicately sweet and have
tender skin with no trace of bitterness.

"For the onion component of the salad, I like those that are not too
sharp, like sweet onions, red onions or green onions. Although it's not
classic, I often add red, yellow or green bell peppers. Other
nontraditional additions we enjoy are diced jicama, celery and
radishes."
                                Faye Levy
 


Fat-Free Israeli Salad

4 Middle Eastern or pickling cucumbers, 
  OR 1 thin Japanese cucumber, 
  OR 1 to 2 long (hothouse) cucumbers, 
  OR 2 very fresh medium cucumbers
1 small red, yellow or green bell pepper, diced finely
8 plum tomatoes, diced finely
  OR 4 medium tomatoes
1/2 cup sliced celery, optional
  OR finely diced jicama
2 tablespoons sliced chives 
  OR 2 green onions, white and green parts, chopped
3 to 4 tablespoons chopped parsley
1 to 2 tablespoons strained fresh lemon juice, balsamic or rice vinegar
Salt
Freshly ground pepper
1 mini dill pickle, finely diced, optional
  OR 2 teaspoons capers

Peel cucumbers, if desired. Cut into small cubes, no larger than 1/2
inch. Combine with bell pepper, tomatoes, celery, chives and parsley.

Add lemon juice, and salt and pepper to taste. Mix in diced pickle or
sprinkle with capers.

Yield: 4 servings


Source: "Hold the oil and enjoy a tasty chopped salad"
         Faye Levy
         ST. LOUIS POST, (on-line edition), August 17, 1998

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