Israeli Vegetable Salad with Creamy Feta Dressing

recipe
Cubed vegetables are the hallmark of a true Israeli salad. A feta-cheese dressing replaces the traditional olive oil and fresh lemon.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

June 1996
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