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.

EatingWell Test Kitchen
Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:
35 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.

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  • 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.

Tips

Make Ahead Tip: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.

Nutrition Facts

199 calories; protein 7.7g 15% DV; carbohydrates 36g 12% DV; dietary fiber 6.8g 27% DV; sugars 6g; fat 3.7g 6% DV; saturated fat 0.5g 3% DV; cholesterol 3.1mg 1% DV; vitamin a iu 3654.8IU 73% DV; vitamin c 107.4mg 179% DV; folate 115.4mcg 29% DV; calcium 88.7mg 9% DV; iron 2.5mg 14% DV; magnesium 54.6mg 20% DV; potassium 550.1mg 15% DV; sodium 609.9mg 24% DV; thiamin 0.1mg 11% DV; added sugar 1g.
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