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    You are in: Home / Recipes / Israeli Mixed Salad Recipe
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    Israeli Mixed Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    1 hr

    0 mins

    Mary Leverington's Note:

    A little time-consuming to prepare, but definitely worth it. You could dress the salad with sour cream, yogurt, or mayonnaise thinned with a little lemon juice instead of the Tahini Cream Salad Dressing if you wish. The Tahini Dressing is excellent by itself served with wedges of pita bread.

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    Units: US | Metric

    Tahini Cream Salad Dressing


    1. 1
      To prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside.
    2. 2
      Slice the carrot and beet into a food processor and pulse on and off until diced.
    3. 3
      Dice all the other ingredients by hand.
    4. 4
      Mix them all, except for the chopped eggs, gently in a salad bowl and dress with Tahini Cream Salad Dressing.
    5. 5
      Toss and sprinkle the top with diced eggs.

    Ratings & Reviews:

    • on June 15, 2007


      Because of the Tahini Dressing, this Israeli salad was so much more deliciously Middle Eastern than the others listed. Left out the potatoes & beets, tho, that was questionable to me.. Revised the salad by: Adding 1C Italian Parsley, 30 Kalamatas and extra garlic in the dressing. So many vegetables can be experimented with in this salad! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Israeli Mixed Salad

    Serving Size: 1 (503 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 288.9
    Calories from Fat 102
    Total Fat 11.3 g
    Saturated Fat 2.1 g
    Cholesterol 106.0 mg
    Sodium 433.0 mg
    Total Carbohydrate 42.7 g
    Dietary Fiber 9.9 g
    Sugars 10.6 g
    Protein 9.2 g

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