NORENE’S ISRAELI SALAD

Salads

Yield: 8 servings

1 head of Romaine or iceberg lettuce
4 green onions
1 medium onion
2 green peppers
1 red pepper
1 English cucumber, peeled
8 firm, ripe tomatoes (preferably Israeli)
4 Tablespoons olive oil (preferably extra-virgin)
4 Tablespoons fresh lemon juice
1 teaspoon salt (or to taste)
Freshly ground pepper, optional

Bring a small taste of Israel to your table! This is always a favorite at a buffet.

  1. Wash and dry vegetables well. Dice them neatly into 1/2-inch pieces and combine in a large bowl. Sprinkle with olive oil and lemon juice. Add seasonings; mix again. Adjust seasonings to taste.

Salad tastes best eaten the same day it is made, but leftovers will keep for a day in the refrigerator. Drain off excess liquid in the bottom of the bowl before serving.

Note: This recipe makes quite a lot so either halve the recipe or invite guests over to help eat it!

This recipe is featured in these books & articles

Norene’s Healthy Kitchen
Healthy Helpings

Israel’s Birthday Celebration – And the “Eat” Goes On!

Israel’s Birthday Celebration – And the “Eat” Goes On!

Monita Olive Reviews “Healthy Helpings”

Monita Olive Reviews “Healthy Helpings”

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