Israeli Salad

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 54.7
  • Total Fat: 2.0 g
  • Cholesterol: 2.0 mg
  • Sodium: 225.4 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.2 g

View full nutritional breakdown of Israeli Salad calories by ingredient


Introduction

This salad is a refreshing treat I use to round out any meal with sandwiches, or as a base for a lunch meat salad by itself. Also used for a topping for falafel pitas.

I often make this at the beginning of the week to keep in the fridge for a quick lunch or addition to any meal. This salad is a refreshing treat I use to round out any meal with sandwiches, or as a base for a lunch meat salad by itself. Also used for a topping for falafel pitas.

I often make this at the beginning of the week to keep in the fridge for a quick lunch or addition to any meal.
Number of Servings: 4

Ingredients

    Salad:

    1 large tomato
    1 large cucumber
    2 large scallions

    Dressing:

    1 Tbsp. balsamic or red wine vinegar
    4 Tbsp. Kraft Roasted Red Pepper vinagrette(may use red wine vinagrette)
    2 Tbsp. Parmesan cheese (grated)
    garlic-herb seasoning (I have used just garlic powder)

Directions

Dice and slice veggies into small pieces. Mix dressing ingredients and add to salad. May eat immediately for a lighter, more refreshing taste, or marinated to let the flavors intensify.

Makes 3-4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user HONEYBEEZ.