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.
nonfat plain yogurt
chopped fresh mint
medium zucchini, finely diced
large red bell pepper, finely diced
radishes, finely diced
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.
Calories 202, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 1 g, Cholesterol 3 mg, Sodium 585 mg, Carbohydrate 35 g, Fiber 7 g, Protein 7 g, Potassium 522 mg. Daily Values: Vitamin A 70%, Vitamin C 180%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 1.
Percent Daily Values are based on a 2,000 calorie diet