Tuesday, December 11, 2007

Course Israeli Salad

With all the fried foods filling the tables at Hanukkah, it's nice to serve a bright, raw, vegetable salad to balance out the meal. Israeli salads are characterized by finely chopped tomatoes and cucumbers.

This version is a little bit chunkier, but then again, so am I.

For the Dressing

1/4 cup white wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon dried dillweed
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Place all the ingredients in small jar. Put on the lid and shake until well blended and put it aside in the refrigerator.

For the Salad

1 cup yellow grape tomatoes, halved
1 cup cherry tomatoes, quartered
3 cucumbers, diced in ½ inch slices. (Don't peel them!)
2 large ribs of celery, sliced thin
2 green onions, sliced thin (use both white and green parts)
3 tablespoons dried parsley

Gently toss all the salad ingredients together in a large bowl. Add half the dressing, and toss again. Serve cold.

Makes about 4 - 6 servings.

Save the rest of the dressing to top other salads later in the week.

If you can't find yellow grape tomatoes, try substituting one cup of diced yellow pepper.

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