Greek Diner Salad

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From: EatingWell Magazine April/May 2005

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.

Ingredients 1 serving

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  • 3 tablespoons nonfat 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
  • 1 15-ounce can chickpeas, rinsed
  • 4 large Boston lettuce leaves, for serving

Preparation

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  1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
  2. 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.

Nutrition information

  • Serving size: 1 1/3 cups
  • Per serving: 199 calories; 4 g fat(1 g sat); 7 g fiber; 36 g carbohydrates; 8 g protein; 115 mcg folate; 3 mg cholesterol; 6 g sugars; 1 g added sugars; 3655 IU vitamin A; 107 mg vitamin C; 89 mg calcium; 3 mg iron; 610 mg sodium; 550 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 2 vegetable, 1 lean meat

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