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Title: Israeli Vegetable Salad
 Categories: Israel, Salads
      Yield: 4 servings
 
    1/2    Hothouse cucumber *
      8    Ripe plum tomatoes, or 4
           -medium-size tomatoes, cut
           -in small dice
      2    Green onions, chopped
      3    To 4 tablespoons chopped
           -Italian parsley
      1    To 2 tablespoons
           -extra-virgin olive oil
      1    To 2 teaspoons strained
           -fresh lemon juice
 
  * or 3 pickling cucumbers or 1 medium-sized regular cucumber
  
  Peel cucumber if desired and cut in small dice, no larger than 1/2
  inch.
  
  Mix together diced tomatoes, cucumber, green onions and parsley. Add
  oil, lemon juice and salt and pepper to taste. Serve at cool room
  temperature. PER SERVING: 65 calories, 2 g protein, 8 g carbohydrate,
  4 g fat (1 g saturated), 0 mg cholesterol, 13 mg sodium, 3 g fiber.
  
  From an article by Faye Levy in the San Francisco Chronicle, 9/14/93.






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