Kibbutz breakfast salad

4 servings

Ingredients

Quantity Ingredient
7 Pat dwigans -- nathan and
Goldman
4 larges Firm tomatoes
2 mediums Cucumbers; 1 peeled -- 1
Unpeeled
1 large Green pepper
Lettuce leaves optional
Carrot optional
Green cabbage leaves
Optonal
¼ cup Olive or salad oil
2 tablespoons Fresh lemon juice or citrus
Vinegar
Salt and freshly ground
Pepper to taste

Directions

Vegetables should be well chilled before preparation. Chop tomatoes, cucumbers and green pepper into small even dice. if lettuce is used, tear it into small bits; carott and cabbage should be grated coarsely. Combine the olive oil and lemon juice; toss with the vegetables and season with salt and pepper. Serve immediately.

Recipe By : "The Flavor of Jerusalem" by Nathan and Goldman

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