Greek Diner Salad

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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.

Greek Diner Salad
photographer: Ken Burris
Nutritionist Tested & Approved

Time: 35 minutes

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

Directions
  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.


Nutritional Facts

Servings
4
Serving Size
1 1/3 cups
Calories
180
Carbohydrates
35 g
Fat
2 g
Saturated Fat
0 g
Protein
7 g
Cholesterol
0 mg
Dietary Fiber
7 g
Potassium
520 mg
Sodium
615 mg
Exchanges
1 starch
2 vegetable
1 very lean meat
Vitamin C
180% daily value
Vitamin A
70% dv
Folate
29% dv
Iron
15% dv
Potassium
15% dv

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