Makes 6 servings
We found the recipe for this power-packed vegetable salad recipe in Cooking Light.
For the dressing:
- 1/3 cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1-1/2 teaspoons curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon bottled minced garlic
- 1/4 teaspoon freshly ground black pepper
- 1 (8-ounce) carton plain fat-free yogurt
For the salad:
- 2 cups finely shredded carrot
- 1-1/2 cups thinly sliced yellow or red bell pepper
- 1 1/2 cups chopped plum tomato
- 1/2 cup golden raisins
- 1/4 cup finely chopped red onion
- 2 (15-1/2-ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 12 cups chopped romaine lettuce
To prepare the dressing, combine the first 8 ingredients in a small bowl; stir mixture with a whisk. To prepare the salad, combine carrot and next 5 ingredients (carrot through chickpeas) in a large bowl. Pour 1/2 cup dressing over carrot mixture, tossing gently to coat. Place 2 cups lettuce on each of 6 plates, and drizzle each serving with about 1 tablespoon dressing. Top each serving with 1-1/3 cups carrot mixture.
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