The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld in one bite. The tangy dressing really perks up the vegetables and makes this dish a stand-alone entree or a zippy accompaniment to barbecued or roasted meats.
Make Ahead Tip: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.
- 3 tablespoons non-fat plain yogurt
- 3 tablespoons reduced-fat mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh mint
- 1 clove garlic, minced
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1 medium zucchini, finely diced
- 1 large red bell pepper, finely diced
- 1 bunch radishes, finely diced
- One 15-ounce can chickpeas, rinsed
- 4 large Boston lettuce leaves, for serving
Whisk the yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
Toss the zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
202 calories; 4g total fat; 1g total saturated fat; 3mg cholesterol; 585mg sodium; 35g carbohydrates; 7g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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