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.

Makes 4 servings, 1 1/3 cups each

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 202 calories; 4 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 35 g carbohydrate; 7 g protein; 7 g fiber; 585 mg sodium; 522 mg potassium.

Nutrition bonus: Vitamin C (180% daily value), Vitamin A (70% dv), Folate (29% dv), Iron (15% dv), Potassium (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 2 vegetable, 1 very lean meat

MAKE AHEAD TIP: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.

Made this salad and brought it down to my parents for dinner. What a yummy combination. I really enjoyed the sauce too, very zingy and so summer tasty!!

Despina, Montreal, QC