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Greek Dinner Salad

By Published On: February 17th, 2014

Greek Dinner Salad Ingredients

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


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

Per serving: 202 calories; 4 g fat ( 1 g sat ); 3 mg cholesterol; 35 g carbohydrates; 1 g added sugars; 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).

Carbohydrate Servings: 1 1/2

Source: http://www.eatingwell.com/