Food
Recipes
Salad

ISRAELI SALAD

2 cucumbers
1 green pepper
1/2 bunch radishes
2 carrots
1/2 head lettuce
2 pickles
2 green onions
1/4 cup chopped fresh parsley
1 large tomato

Dressing:
4 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon salt
1/4 teaspoon pepper

Food Processor Directions: Slice cucumbers lengthwise, remove seeds from cucumbers and green pepper and cut into chunks. Trim radishes. Peel carrots and cut into chunks. Insert shredding disc in food processor. Guide these vegetables through feed tube to shred, emptying contents into large mixing bowl as container becomes full. Cut lettuce into wedges. Insert slicing disc in food processor. Guide lettuce through feed tube to slice. Empty container into mixing bowl with other vegetables. Guide pickles through feed tube to slice. Trim green onions and cut into chunks. Insert steel blade in food processor. Process green onion and parsley until finely chopped, and add to vegetable mixture. Use a knife to dice the tomato into salad mixture. Combine the vegetables and mix well Sprinkle oil over vegetables and toss to coat well. Add lemon juice and seasonings and toss again.