Israeli Salad
1 cucumber, peeled, seeded and cut into 1/4-inch dice4 plum tomatoes, cut into 1/2-inch dice
2 red bell peppers,cut into 1/4-inch dice
1 cup red cabbage, finely shredded
2 bunches scallions, minced
1/2 cup radishes, finely diced
1/3 cup green olives, chopped
2 to 3 tablespoons olive oil
juice of 1/2 to 1 lemon
Salt and pepper to taste
Combine all of the vegetables in a salad bowl. Toss together, use enough olive oil to moisten the vegetables, add lemon juice to taste. Season with salt and pepper and toss again.
Recipe courtesy of Nancy Warsinger