Greek Diner Salad
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.
From EatingWell: April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)
Yield: 4 servings, 1 1/3 cups each
Active Time: 35 minutes
Total Time: 35 minutes
- 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.
Nutrition Per serving:
202 calories; 4 g fat (1 g sat, 1 g mono); 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).
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetable, 1 very lean meat