Summer Vegetable Salad

Prep Time: 20 minutes
Cooking Time: None
Makes: 6 servings

2/3 cup plain yogurt2 Tbsp. orange juice2 Tbsp. lemon juice2 tsp. honeyPinch ground cumin and paprika2 Tbsp. finely chopped fresh oreganoSalt and freshly ground black pepper to taste1 head leaf lettuce, chopped or torn, washed and dried20-24 cherry tomatoes, halved1 medium yellow bell pepper, cut into small cubes1/4 English cucumber, halved lengthwise and thinly sliced on the bias1 medium carrot, halved lengthwise and thinly sliced on the bias2-3 green onions, thinly sliced on the bias

Method:

To make the salad dressing, combine the first 7 ingredients in a bowl. Cover and refrigerate until needed. Arrange the lettuce on a large platter. Artfully top with the remaining ingredients. Set the salad on the table and let your guests top portions of it with the salad dressing to taste.

What to serve alongside:

Serve this salad alongside one of the barbecued entrée recipes you’ll find in our website collection, such as Barbecued Bone-in Chicken Breast with Peach Barbecue Sauce, Cedar Plank Salmon with Margarita Marinade, or Grilled Rib Steaks with Foil-Barbecued Potatoes and Sweet Onions.

Options:

Instead of lettuce, use another type of salad green as the base for this salad, such as butter lettuce or romaine. Try switching out the cherry tomatoes for three on the vine tomatoes, cut into wedges. If you like mushrooms, thinly slice four to six white mushrooms and set them on the salad with the vegetables.

Nutrition:

Per Serving: About 67 calories, 3.2g protein, 1.2g fat (0.6g saturated), 12.9g carbohydrate, 2.6g dietary fibre, 3mg cholesterol, 36mg sodium. %RDI: 10% calcium, 11% iron, 34% vit A, 102% vit C, 26% folate