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Turkish Salad

Jamie Geller shows how to make this healthy Middle Eastern classic dip in a matter of minutes. Sponsored by

Published: February 21, 2009

Turkish Salad

Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Yield: 8 servings

1 onion, chopped or 1 (10oz) bag frozen chopped onions, thawed
1 teaspoon prepared crushed garlic
1 tablespoon olive oil or Cooking Spray
2 green bell peppers, seeded, veins removed, diced, or 1 (10-ounce) bag
stir-fry peppers, defrosted
2 jalapeño hot pepper rings (from a jar)
2 cups canned crushed tomatoes
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper
Start Fresh Sugar Free Egg Kichel (optional)

1. In 10-inch skillet, sauté onion and garlic in oil or spray over medium heat for 2 minutes.
2. Add peppers, tomatoes, salt and pepper.
3. Bring to a boil. Reduce heat and simmer for 30 minutes. Chill in refrigerator 1 hour before serving with egg kichel, if desired.

Add sautéed zucchini and eggplant and you have a ratatouille. Serve it warm as a deliciously thick and flavorful side dish.

Values below based on use of cooking spray.


Amount Per Serving
Calories 29 Calories from Fat 0

% Daily Value*
Total Fat0g0%
Saturated Fat0g0%
Total Carbohydrate5g2%
Dietary Fiber1g5%
Vitamin A10% 
Vitamin C34% 

* Percent Daily Values are based on a 2,000 calorie diet.

Wesley Kosher Supermarket donated all the groceries for this episode.
Wesley Kosher Supermarket.
455 Rt. 306
Monsey, NY
Phone: 845.364.7217

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Visitor Comments: 1

(1) Carmen Maria, March 1, 2009 1:22 PM


Can you give me healthy recipes for diabetic 2, high cholesterol and high preasure? Thankyou very much.

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