Try this Israeli Vegetable Salad recipe, or contribute your own.
Suggest a better description* 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. Posted by Stephen Ceideburg
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Serving Size: 1 Serving (290g) | ||
Recipe Makes: 4 | ||
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Calories: 96 | ||
Calories from Fat: 9 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 25.6mg | 1 % | |
Potassium 1236.9mg | 33 % | |
Total Carbohydrate 21g | 6 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 14.7g | ||
Protein 4.7g | 7 % | |
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: 96
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