Mid-East: Israeli Vegetable Salad With Creamy Feta Dressing

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* Exported from MasterCook *

 

Israeli Vegetable Salad With Creamy Feta Dressing

 

Recipe By : Cooking Light YEAR: 1996 ISSUE: June PAGE: 159

Serving Size : 4 Preparation Time :0:00

Categories : Salad/Dressing

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 cups diced seeded tomato

1 cup diced seeded peeled cucumber

1 cup diced green bell pepper

1/2 cup diced red bell pepper

1/2 cup diced radishes

1/3 cup finely chopped fresh parsley

1/4 cup finely chopped green onions

1 Dash ground red pepper

1/2 cup crumbled feta cheese

2 tablespoons boiling water

3/4 teaspoon white wine vinegar

2 tablespoons fat-free plain yogurt

 

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

 

 

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Serving Ideas : Serve immediately.

 

NOTES : Cubed vegetables are the hallmark of a true Israeli salad. A

feta-cheese dressing replaces the traditional olive oil and fresh lemon.

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

Nutr. Assoc. : 5296 3010 0 0 4676 0 0 0 0 0 0 0

 

 

Karen S

ksonness