[u]Greek Diner Salad [/u]
Serve this updated take on the Greek diner classic as a vegetarian entree or in a smaller portion as a side salad. Grilled or roasted meats also make an excellent topping. For the best effect, chop everything in small, equal-size bits.
To make ahead: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.)
3 tablespoons nonfat plain yogurt
3 tablespoons reduced-fat mayonnaise
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1 clove garlic, minced
1 teaspoon honey
1/2 teaspoon salt
1 medium zucchini, finely diced (about 2 cups)
1 large red bell pepper, finely diced (about 1 1/2 cups)
1 bunch radishes, finely diced (about 1/2 cup)
1 15-ounce can chickpeas, rinsed
8 large Boston lettuce leaves, for serving
Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. Spoon into lettuce leaves for cups and serve.
Makes 4 main-course servings or 8 side salads.