Greek Diner Salad
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.Advertisement
Toss 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.
Make Ahead Tip: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.
1 starch, 2 vegetable, 1 lean meat