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Fresh as Summer Salad

Fresh as Summer Salad
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
8 ServingsPrep/Total Time: 25 min.

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
© Taste of Home 2013

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Fresh as Summer Salad (continued)

Editor's Note: liquid from bowl; proceed as directed.
Nutrition 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.
© Taste of Home 2013