Fresh as Summer Salad Recipe
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
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 3 green onions thinly sliced
- 1 teaspoon lemon juice
- 1/2 cup plain greek yogurt
- 2 romaine hearts torn
- 3/4 cup chopped fresh cilantro mint, sorrel and/or lemon balm
- 1 cup canned garbanzo beans or chickpeas
- 3 tablespoons pistachios
- 3 lemon wedges
- Carbohydrate 4.06018569398092 g
- Cholesterol 0.2296875 mg
- Fat 2.35283411711402 g
- Fiber 1.51078761549341 g
- Protein 1.65218256659711 g
- Saturated Fat 0.358565217707109 g
- Serving Size 1 1 serving (52g)
- Sodium 13.0550037701437 mg
- Sugar 2.5493980784875 g
- Trans Fat 0.138661986511172 g
- Calories 40 calories
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
