Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
132
Calories
5g
Protein
1g
Fat
28g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3-4 ripe tomatoes
- 2 lg. cucumbers
- 1 lg. green pepper
- 1/2 red pepper (optional)
- 1 onion
- 1/2 c. Italian salad dressing
- Salt, pepper, garlic salt & oregano added to taste
Directions
1
Israeli salad is used as a side dish, garnish and as an addition to sliced meat in a Syrian pocket.
2
There are no "greens" in this salad, the vegetables are simply chopped and mixed together.
3
Add salad dressing and spices.
4
Improved flavor comes from being made a few hours ahead of time and/or served at room temperature.
5
Category:Israeli Recipes
6
Category:Israeli Salads
Recipe sourced from
fandom