Israeli Pepper Tomato Salad
TOTAL TIME: Prep: 25 min. + chilling
YIELD: 9 servings.
This Israeli salad, which is traditionally eaten at breakfast, lends itself to endless variety. You can add foods like olives, beets or potatoes. —Sandy Long, Lee's Summit, Missouri
Ingredients
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6 medium tomatoes, seeded and chopped
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1 each medium green, sweet red and yellow peppers, chopped
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1 medium cucumber, seeded and chopped
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1 medium carrot, chopped
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3 green onions, thinly sliced
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1 jalapeno pepper, seeded and chopped
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2 tablespoons each minced fresh cilantro, parsley, dill and mint
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1/4 cup lemon juice
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2 tablespoons olive oil
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3 garlic cloves, minced
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
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.
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