Fresh as Summer Salad Recipe

Fresh as Summer Salad Recipe photo by Taste of Home

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I wanted a nice light and healthy salad to go with the spicy Mediterranean and Middle Eastern dishes I prepare, and this one fits the bill. Plus, it’s easy to grow some of the ingredients yourself.—Victor Finger, Sunbury, Ohio

This recipe is:

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Diabetic Friendly

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Fresh as Summer Salad Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

2 romaine hearts, torn
2 tablespoons olive oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios
3 lemon wedges

Directions

Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately. Yield: 8 servings.

Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup yogurt in prepared strainer; refrigerate overnight. Discard liquid from bowl; proceed as directed.

Nutritional Facts 1 cup equals 104 calories, 7 g fat (2 g saturated fat), 4 mg cholesterol, 289 mg sodium, 9 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Fresh as Summer Salad in Taste of Home June/July 2011, p49

Cutting Green Onions

I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia

Reviews for Fresh as Summer Salad

Fresh as Summer Salad

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Reviewed on Jun. 04, 2011 by nancymaclellan

Loved this salad - always looking for new salad recipes. I used mint and basil and added some roasted beets. I'd also suggest coarsely chopping the pistachios. A great salad.