Israeli Vegetable Salad with Creamy Feta Dressing

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 79
  • Calories from fat: 41%
  • Fat: 3.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 3.9g
  • Carbohydrate: 9.1g
  • Fiber: 2.3g
  • Cholesterol: 13mg
  • Iron: 1.6mg
  • Sodium: 180mg
  • Calcium: 110mg


  • 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


  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.
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