CEL­ERY, PEP­PER AND ONION SALAD

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

Makes 6-8 serv­ings.

8 stalks of cel­ery, chopped finely

1 large tomato, cubed 1 turnip, cut into strips 1 car­rot, cut into strips

1 red onion, cut into strips 1 green pep­per, cut into strips 2 cups baby let­tuce 2 pre­served lemons, cut into quar­ters or eighths

Juice from 1½ lemons

2 Tbsp. olive oil

Salt and pep­per, to taste

Add all of the veg­eta­bles pieces to a large bowl and mix. Add the baby let­tuce and lemons and mix. Keep in the fridge un­til serv­ing. In a sep­a­rate bowl, mix lemon juice, oil, salt and pep­per. Just be­fore serv­ing, pour salad dress­ing on top of salad and mix well. Taste and ad­just sea­son­ing. Trans­fer to a serv­ing bowl and serve.

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