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dietary

Carb Safe
≤ 30g		Low Carb
≤ 15g 		Very Low Carb
≤ 3g
Low Cholesterol
≤ 60mg (main dish)
≤ 20mg (all others)		 Low Calorie
≤ 360 calories (main dish)
≤ 120 calories (all others) 		Low Saturated Fat
≤ 3g (main dish)
≤ 1g (all others)

total time

≤ 10 minutes ≤ 20 minutes ≤ 30 minutes

Difficulty

Easy Intermediate Difficult

Creamy Israeli Salad
  
Source: Enlitened Kosher Cooking by Nechama Cohen

Garden vegetables with a light, creamy dressing

Rating:
Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: EASY
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Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 90
Total Carbs 9.6 g
Dietary Fiber 4 g
Sugars 5.3 g
Total Fat 4.9 g
Saturated Fat 0.6 g
Unsaturated Fat 4.4 g
Potassium 575 mg
Protein 3.7 g
Sodium 73.4 mg
Dietary Exchanges
1 Fat, 2 Vegetable
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients
1 small tomato
2 medium cucumber
0.5 small red bell peppers , seeded (red pepper seeded)
1 tsp canola oil (or olive oil)
1 tbsp light mayonnaise , to taste
1 pinch fresh lemon juice (optional)
1 pinch salt and pepper , to taste


Directions
1 Dice vegetables into tiny cubes and mix.
2 Season with salt, pepper, olive oil and lemon juice.
3 Add 1 tablespoon of light mayonnaise to 2 cups of Israeli salad. Mix and enjoy!
Additional Information
The smaller these vegetables are diced the better.


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Topic:  Lunches
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