Menu
Fresh Summer Pasta Salad Fresh Summer Pasta Salad
Summertime Tomato Salad Summertime Tomato Salad
Summer-Fresh Quinoa Salad Summer-Fresh Quinoa Salad
Garden Fresh Salad Garden Fresh Salad
Fresh Fruit Salad Fresh Fruit Salad
Summer Spinach Salad Summer Spinach Salad
Summertime Pasta Salad Summertime Pasta Salad
Summer Salad by the Lake Summer Salad by the Lake
Summer Buzz Fruit Salad Summer Buzz Fruit Salad
Fresh Summer Salsa Fresh Summer Salsa
Layered Summertime Salad Layered Summertime Salad
Summer Fruit 'n' Pasta Salad Summer Fruit 'n' Pasta Salad
Summer Rice Salad Summer Rice Salad
Summer Squash Salad Summer Squash Salad
Garden-Fresh Chef Salad Garden-Fresh Chef Salad
Summer Salad with Citrus Vinaigrette Summer Salad with Citrus Vinaigrette
Summertime Tomato-Melon Salad Summertime Tomato-Melon Salad
Creamy Summer Vegetable Salad Creamy Summer Vegetable Salad
Summer Salad with Lemon Vinaigrette Summer Salad with Lemon Vinaigrette
Summer Corn Salad Summer Corn Salad

Fresh as Summer Salad

2 reviews
Test Kitchen Approved
Total Time

Prep/Total Time: 25 min.

Makes

8 servings

Updated: Oct. 23, 2022
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
Fresh as Summer Salad
Fresh as Summer Salad Recipe photo by Taste of Home
Next Recipe

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

  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.

Nutrition 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.