Try this Bukharan Salad recipe, or contribute your own.
Suggest a better descriptionThis is a version of Israeli salad - *I use olive oil and I add some minced garlic Trim the scallions, discarding the green tips. Peel the cucumbers. Chop the tomatoes, cucumbers and scallions as small as possible. Mince the cilantro and stir into the veggies. Add the lemon juice, 2-5 tbsp of oil (according to taste), salt and pepper. Stir well and chill. Recipe by: Jewish Cooking in America Posted to JEWISH-FOOD digest by Sheryl Donner
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Serving Size: 1 Serving (448g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 74 | ||
Calories from Fat: 6 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 41mg | 1 % | |
Potassium 790.9mg | 21 % | |
Total Carbohydrate 17.6g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 14.1g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 74
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