Greek Dinner Salad

By Bostoncook

EW, April/May 2005

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 (about 2 cups)
• 1 large red bell pepper, finely diced (about 1 1/2 cups)
• 1 bunch radishes, finely diced (about 1/2 cup)
• 1 can chickpeas (15-ounce) rinsed
• 8 large Boston lettuce leaves, for serving

Details

Servings 4

Preparation

Step 1

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. Spoon into lettuce leaves for cups and serve.

Notes: This was excellent - the hit of our dinner one night. Very easy and healthy and just delicious. We added feta, which may not have been so necessary not that we've had the salad. Next time will add some red onion. Will make this again and again.