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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; carbohydrates 36g; dietary fiber 6.8g; sugars 6g; fat 3.7g; saturated fat 0.5g; cholesterol 3.1mg; vitamin a iu 3654.8IU; vitamin c 107.4mg; folate 115.4mcg; calcium 88.7mg; iron 2.5mg; magnesium 54.6mg; potassium 550.1mg; sodium 609.9mg; thiamin 0.1mg; added sugar 1g.
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