Israeli Mixed Salad

1. To prepare the dressing, process all ingredients in a food processor or blender until creamy, and then set aside.

2. Slice the carrot and beet into a food processor and pulse on and off until diced.

3. Dice all the other ingredients by hand.

4. Mix them all, except for the chopped eggs, gently in a salad bowl and dress with Tahini Cream Salad Dressing.

5. Toss and sprinkle the top with diced eggs.

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Nutrient	Quantity
Total fats	2.0408 g
Protein	8.477 g
Carbohydrates	54.2901 g
Energy	232.7655 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.046 g
Water	817.3982 g
Aspartic acid	1.1709 g
Calcium, Ca	168.9795 mg
Lutein + zeaxanthin	2438.002 g
Fiber, total dietary	12.8216 g
Carotene, beta	9072.813 g
Niacin	4.2597 mg
Vitamin A, RAE	877.56 g
Arginine	0.4039 g
Riboflavin	0.2438 mg
Tocopherol, beta	0.0436 mg
Fatty acids, total polyunsaturated 15:0	0.0012 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.011 g
Fatty acids, total saturated 20:1	0.0022 g
Glutamic acid	2.6135 g
Sodium, Na	95.122 mg
Fatty acids, total saturated 16:1 undifferentiated	0.009 g
Total lipid (fat)	2.0408 g
Manganese, Mn	1.0797 mg
Fructose	10.3286 g
Proline	0.2019 g
Fatty acids, total saturated 16:0	0.2744 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0146 g
Sucrose	4.7583 g
Choline, total	58.8607 mg
Sugars, total	26.2738 g
Serine	0.2879 g
Fatty acids, total saturated 10:0	0.0247 g
Fatty acids, total saturated 18:0	0.0658 g
Vitamin B-6	1.0597 mg
Selenium, Se	1.8734 g
Ash	4.6119 g
Fatty acids, total saturated 18:1 undifferentiated	0.3632 g
Pantothenic acid	1.1394 mg
Phenylalanine	0.3609 g
Copper, Cu	0.4845 mg
Betaine	0.951 mg
Thiamin	0.4036 mg
Methionine	0.0638 g
Iron, Fe	4.3304 mg
Carbohydrate, by difference	54.2901 g
Phosphorus, P	223.2635 mg
Folate, total	171.021 g
Tocopherol, gamma	0.5576 mg
Lycopene	9366.44 g
Alanine	0.3172 g
Valine	0.257 g
Fatty acids, total saturated 18:2 undifferentiated	0.5611 g
Glycine	0.2303 g
Carotene, alpha	2902.37 g
Glucose (dextrose)	10.866 g
Fatty acids, total saturated 14:0	0.0104 g
Zinc, Zn	1.6653 mg
Isoleucine	0.2176 g
Fatty acids, total saturated 12:0	0.0014 g
Fatty acids, total polyunsaturated	0.6074 g
Fatty acids, total saturated 14:1	0.0024 g
Leucine	0.3205 g
Tocotrienol, alpha	0.1036 mg
Vitamin A, IU	17556.607 IU
Folate, DFE	171.021 g
Tryptophan	0.0836 g
Vitamin C, total ascorbic acid	264.5028 mg
Phytosterols	63.244 mg
Fatty acids, total polyunsaturated 18:1 c	0.0049 g
Starch	1.0296 g
Tyrosine	0.1445 g
Vitamin K (phylloquinone)	423.9647 g
Fatty acids, total saturated	0.3782 g
Histidine	0.1364 g
Fatty acids, total monounsaturated	0.377 g
Threonine	0.3581 g
Folate, food	171.021 g
Cryptoxanthin, beta	15.31 g
Vitamin E (alpha-tocopherol)	3.4159 mg
Magnesium, Mg	102.643 mg
Lysine	0.3453 g
Potassium, K	1867.636 mg
Cystine	0.1236 g
Fluoride, F	15.306 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Garlic	2 cloves	8.94	1.9836	0.03
Lemon juice	0.5 cup	26.84	8.418	0.2928
Avocado	1	0	0	0
Carrot	1	29.52	6.8976	0.1728
Onion	1	60	14.01	0.15
Potato	2	0	0	0
Tomato	2	65.52	14.1596	0.728
Parsley	6 tablespoons	8.208	1.4432	0.1801
cumin	0.5 teaspoon	3.9375	0.4645	0.2338
green pepper	1	29.8	6.9136	0.2533
hard egg	2	0	0	0
kalamata olive	6	0	0	0
beet	1	0	0	0
european cucumber	1	0	0	0