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Creamy Israeli Salad
Source: Enlitened Kosher Cooking by Nechama Cohen

Garden vegetables with a light, creamy dressing

Prep Time: 10 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 2 servings
Amount Per Serving
Calories 90.0
Total Carbs 9.6 g
Dietary Fiber 4.0 g
Sugars 5.3 g
Total Fat 4.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.7 g
Potassium 575.0 mg
Protein 3.7 g
Sodium 73.4 mg
Dietary Exchanges
1 Fat , 2 Vegetables
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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1 each  small tomato
2 each  medium cucumber
0 1/2 each  small red bell peppers
1 tsp  canola oil
1 tbsp  light mayonnaise
1 pinch  fresh lemon juice
1 pinch  salt and pepper
  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!

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