Fresh as Summer Salad Recipe

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Fresh as Summer Salad Recipe
Fresh as Summer Salad Recipe photo by Taste of Home
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Fresh as Summer Salad Recipe

Read Reviews
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Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/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.
Originally published as Fresh as Summer Salad in Taste of Home June/July 2011, p49

Nutritional Facts

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

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

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Reviews forFresh as Summer Salad

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MY REVIEW
missnatlynn User ID: 1069302 228634
Reviewed Jun. 27, 2015

"Won't be making this again!"

MY REVIEW
nancymaclellan User ID: 6024737 116243
Reviewed Jun. 4, 2011

"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."

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