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

Recipe by Cooking Light June 1996

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Recipe Summary

Yield:
4 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

79 calories; calories from fat 41%; fat 3.6g; saturated fat 2.2g; mono fat 0.7g; poly fat 0.3g; protein 3.9g; carbohydrates 9.1g; fiber 2.3g; cholesterol 13mg; iron 1.6mg; sodium 180mg; calcium 110mg.
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