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Israeli Vegetable Salad with Creamy Feta Dressing

Yield 4 servings (serving size: 1 cup)
Cubed vegetables are the hallmark of a true Israeli salad. A feta-cheese dressing replaces the traditional olive oil and fresh lemon.

Ingredients

  • 1 1/4 cups diced seeded tomato
  • 1 cup diced seeded peeled cucumber
  • 1 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced radishes
  • 1/3 cup finely chopped fresh parsley
  • 1/4 cup finely chopped green onions
  • Dash of ground red pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons boiling water
  • 3/4 teaspoon white wine vinegar
  • 2 tablespoons plain fat-free yogurt

Nutrition Information

  • calories 79
  • caloriesfromfat 41 %
  • fat 3.6 g
  • satfat 2.2 g
  • monofat 0.7 g
  • polyfat 0.3 g
  • protein 3.9 g
  • carbohydrate 9.1 g
  • fiber 2.3 g
  • cholesterol 13 mg
  • iron 1.6 mg
  • sodium 180 mg
  • calcium 110 mg

How to Make It

  1. Combine first 8 ingredients in a large bowl; set aside.

  2. Place cheese, boiling water, and vinegar in a food processor; process until smooth. Add yogurt; process until blended. Pour cheese mixture over vegetable mixture; toss well. Serve immediately.