ISRAELI FISH RECIPE RECIPES

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ISRAELI TOMATO AND CUCUMBER SALAD RECIPE | ALLRECIPES



Israeli Tomato and Cucumber Salad Recipe | Allrecipes image

Chopped tomatoes, cucumbers, onions, and parsley combine with a drizzled dressing of lemon juice, olive oil, garlic, and mint leaves.

Provided by mimitomany

Categories     Tomato Salad

Total Time 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

4 English cucumbers, diced
4 Roma (plum) tomatoes, seeded and diced
½ purple onion, diced
1 red bell pepper, seeded and diced
2 tablespoons chopped garlic
1 cup chopped fresh parsley
3 tablespoons chopped fresh mint
½ cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon kosher salt
1 tablespoon ground black pepper

Steps:

  • Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

Nutrition Facts : Calories 208.4 calories, CarbohydrateContent 11.2 g, FatContent 18.4 g, FiberContent 2.4 g, ProteinContent 2.2 g, SaturatedFatContent 2.6 g, SodiumContent 972.9 mg, SugarContent 4.7 g

INSTANT POT RECIPES – THE OFFICIAL CURATED INSTANT POT RECIPES



Instant Pot Recipes – The official curated Instant Pot recipes image

Provided by Instant Brands Culinary Team

Prep Time 10 minutes

Cook Time 1

Number Of Ingredients 9

3 lb chicken carcasses (chicken wings, necks, or other parts)
2 onions (unpeeled , cut into wedges)
1 garlic head (unpeeled, cuthalf crosswise)
3 celery stalks (chopped)
3 carrots (peeled, chopped)
3 bay leaves
2 each fresh thyme springs
1 1/2 tsp whole peppercorns
2 tbsp cider vinegar

Steps:

  • Toss all the ingredients into the Cooking Vessel add enough water to cover.
  • Close the lid. Select-SLOW COOK and set the time to 10 hours. Press START.
  • Once the cooking cycle is complete, open the lid.
  • Strain the chicken stock through strainer and cool. Remove the fat with a spoon and discard it.
  • Add salt if desired.
  • Refrigerate in an airtight container or mason jar for about a week. Alternatively, you can store in freezer for later use.

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