Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 65.2
  Total Fat 5.6 g
      Saturated Fat 0.8 g
      Polyunsaturated Fat 0.8 g
      Monounsaturated Fat 3.8 g
  Cholesterol 0.0 mg
  Sodium 308.2 mg
  Potassium 172.8 mg
  Total Carbohydrate 4.4 g
      Dietary Fiber 1.0 g
      Sugars 1.0 g
  Protein 0.8 g
  Vitamin A 7.2 %
  Vitamin B-12 0.0 %
  Vitamin B-6 4.7 %
  Vitamin C 32.8 %
  Vitamin D 0.0 %
  Vitamin E 1.6 %
  Calcium 0.9 %
  Copper 3.5 %
  Folate 3.5 %
  Iron 2.2 %
  Magnesium 2.7 %
  Manganese 5.2 %
  Niacin 2.0 %
  Pantothenic Acid     2.0 %
  Phosphorus     2.1 %
  Riboflavin 2.1 %
  Selenium 0.4 %
  Thiamin 3.2 %
  Zinc 0.8 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Israeli Salad

View the full Israeli Salad Recipe & Instructions
Submitted by: LOULOUB

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Israeli Salad

46 calories of Extra Virgin Olive Oil, (0.38 tbsp)

10 calories of Red Ripe Tomatoes, (0.38 medium whole (2-3/5" dia))

5 calories of Green Peppers (bell peppers), (0.13 cup, chopped)

3 calories of Cucumber (peeled), (0.13 medium)

1 calories of Pepper, white, (0.13 tsp)

1 calories of Lemon juice, (0.25 tbsp)

0 calories of Salt, (0.13 tsp)


Nutrition & Calorie Comments  

I just made this, and discovered I'd just duplicated the salad my great aunt used to make when I was a kid! I always wondered what kind of dressing she used -- here all it was was olive oil, lemon juice, salt & pepper. Submitted by:
CAVEDUELLER
(3/12/12)
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I make this and add cubed low fat cheese. Submitted by:
FANCIKAT
(9/9/10)
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I make a big batch of this, using my own veggie add-ins such as onion and omitting the salt. Then I can dress it up and reinvent it as I go, change into Greek one night w/feta & black olives, TexMex one night w/cheddar black beans cilantro and corn, etc. But the original is 5 stars as written. Submitted by:
CAROLFAITHWALKR
(8/29/10)
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Awesome! I've made this for years, too. I do just the cucumbers and tomatoes sometimes adding an orange or yellow pepper. Like another reader I add the EEVO, if at all when I plate it. A little Truffle salt adds a big flavor, too. YUM! Submitted by:
RACHAELK247
(7/19/10)
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I made this as written w/o salt. I had individuals add salt at the table. This helps preserve the leftovers from becoming mush. My husband and guest liked this better than I did. I would like to try some of the add-ins others suggested. Submitted by:
KSSONRISA
(8/4/09)
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Made last night. Very good. Next time, I might reduce or leave out the salt. Matter of taste, I think. I'm not much for salt. Otherwise, excellent. Submitted by:
CMTH08
(8/12/08)
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Absolutely delicious! I added some low-fat feta, which made it even tastier. I found, though, that the serving size was a bit off. It really only served 6 people. Still quite good! Submitted by:
DUCHESSDORIGHT
(8/3/08)
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I make a simular salad; Cucumber, red onion, Tomato, red pepper (instead of green) and Garbanzo beans.....this provides protein; Yummy! Submitted by:
ROXANE23
(7/29/08)
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A nice basic Israeli salad. My own version includes olives and pickles, then you don't have to add any more salt. Submitted by:
LIONSIMA
(7/29/08)
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Simple. Easy to modify. Delicious. Use way less salt than the recipe calls for though! Submitted by:
QUERIAN
(11/24/07)
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In the Southern U.S., we called it Summer Salad and used vinegar and maybe a tsp. of sugar. I add red onions, garlic, sometimes a touch of dill, and lime juice instead of lemon. Throw in celery, carrots, 'shrooms, olives, and feta for a great Greek salad...love the idea for black beans too...delish! Submitted by:
OUTOFIDEAS
(11/7/07)
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