Israeli Salad Recipe


Submitted by deitersg

Makes 8 servings


September taste test

Ingredients
2 cucumbers
4 tomatoes
1 green bell pepper
1 tablespoon extra virgin olive oil
3 tablespoons lemon juice
Directions
Finely dice each vegetable. Combine the ingredients in a serving container and toss well. If time allows, let the salad stand at room temperature for 30 minutes before serving.
Categories

Tomatoes, Vegetables, Salads, Middle Eastern, No Cook, Vegetarian

Nutrition Facts
Serving Size 159.0g
Amount Per Serving
Calories
43
Calories from Fat
17
% Daily Value*
Total Fat
1.9g
3%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
5mg
0%
Total Carbohydrates
6.5g
2%
Dietary Fiber
1.4g
6%
Sugars
3.6g
Protein
1.1g
Vitamin A 21% • Vitamin C 68%
Calcium 2% • Iron 2%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown (?)
Nutrition Breakdown
Daily Values (?)
Daily Values

Nutritional Analysis

Nutrition Grade
96% confidence
A 		  Good points
  • No cholesterol
  • Very low in sodium
  • High in dietary fiber
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
    		•    Bad points
  • Very high in sugar
    		•
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