Oriental Salad
Yield: 8 servings

1 cucumber, peeled and diced
2 Medium tomatoes, diced
1 green bell pepper, diced
1 Rib celery, thinly sliced
1/4 Cup chopped cilantro
1 Small red onion, chopped
1/4 Cup chopped fresh parsley
Salt And Freshly Ground Black Pepper, To Taste
2 Tablespoons Olive Oil
1 lemon, Juice of

1. Place the cucumber, tomatoes, green pepper, celery, cilantro, red onion, and parsley
in a bowl. Season with salt and pepper. You can prepare the salad to this point and
refrigerate it until 2 hours before serving.

2. In a large bowl, mix the oil and lemon juice together. Pour over the vegetables and
mix well. Refrigerate covered. Serve cold.

Posted on March 24, 2011 at 12:04 am by Rabbi Jeffrey Rappoport · Permalink
In: Kosher Recipes, Passover, Uncategorized

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