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 Diner Salad

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    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


    Prep: 35 min Total: 45 min
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    • 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

    7 g
    2 g
    Saturated Fat:
    0 g
    35 g
    7 g
    615 mg
    Monounsaturated Fat:
    0 g
    1 starch, 2 vegetable, 1 very lean meat
    0 g
    Carbohydrate Servings:
    1 1/2
    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
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