PASSOVER ORIENTAL SALAD

From Chef Andrea in the UTJ Southern Test Kitchen:

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.