Fresh as Summer Salad Recipe
- 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
- 1. Place romaine in a large bowl; drizzle with oil and toss to coat.
- 2. Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat.
- 3. Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately. Yield: 8 servings.
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.
Reviews for Fresh as Summer Salad
"Won't be making this again!"
"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."