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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 12 |
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An energizing salad that is full of everything good for you, delicious with it's Middle Eastern Spices and crunchy textures. Great in Summer. Cook time is chilling time. Ingredients:
4 cups small mushrooms, halved |
4 cups cherry tomatoes |
1 (19 ounce) can chickpeas, drained |
1 cup kalamata olive, pitted and left whole |
2 cups green beans, blanched to tender crisp |
1 cup celery, sliced on the diagonal |
1 red pepper, thinly sliced |
1 yellow pepper, thinly sliced |
1 orange bell pepper, thinly sliced |
1 cup red onion, finely chopped |
3 jalapenos, seeded, finely chopped |
1/3 cup cilantro, chopped |
1 bunch lettuce greens |
3/4 cup plain yogurt |
3/4 cup mayonnaise |
2 tablespoons olive oil |
1 lemon, juice of |
2 garlic cloves, minced |
2 teaspoons cumin |
2 teaspoons turmeric |
1 teaspoon curry powder |
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill |
salt and pepper, to taste |
Directions:
1. DRESSING:.
2. Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
3. SALAD:.
4. The day before you wish to serve.
5. Place all the vegetables, except for the lettuce, in a large bowl.
6. Toss with enough dressing to coat well.
7. Cover and refrigerate.
8. Serve on a bed of greens,along with Couscous and warm grilled pita bread.
9. Pass more dressing if any left over.
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