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.

Bruce Weinstein & Mark Scarbrough

Used by permission. (c) Eating Well, Inc.

Greek

Lunch

Easy

Ingredients

3 tablespoons nonfat plain yogurt		1/2 teaspoon salt
3 tablespoons reduced-fat mayonnaise		1 medium zucchini, finely diced
2 tablespoons lemon juice		1 large red bell pepper, finely diced
2 tablespoons chopped fresh mint		1 bunch radishes, finely diced
1 clove garlic, minced		1 15-ounce can chickpeas, rinsed
1 teaspoon honey		4 large Boston lettuce leaves, for serving

directions

Prep: 35 min Total: 45 min

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

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 information

Calories: 180		Fiber: 7 g
Fat: 2 g		Saturated Fat: 0 g
Carbohydrates: 35 g		Protein: 7 g
Sodium: 615 mg		Monounsaturated Fat: 0 g
Exchanges: 1 starch, 2 vegetable, 1 very lean meat		Cholesterol: 0 g
Carbohydrate Servings: 1 1/2		Potassium: 520 mg
Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (70% dv), Folate (29% dv), Iron (15% dv), Potassium (15% dv).		Added Sugars: 1 g

Chime In

iVillage

Greek Diner Salad

Ingredients

directions

nutritional information