Leafy Mushroom and Tomato Salad with Herbed Yogurt Dressing

By The Canadian Living Test Kitchen

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Leafy Mushroom and Tomato Salad with Herbed Yogurt Dressing

This recipe makes 4 servings

Nutritional Info
Per serving: about	-
cal	5454 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	8 g8g carb
fibre	2 g2g fibre
chol	3 mg3mg chol
sodium	192 mg192mg sodium
% RDI:	-
calcium	77 calcium
iron	1111 iron
vit A	1414 vit A
vit C	4040 vit C
folate	2626 folate

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The yogurt in this dressing gives a wonderful tang to the salad.

Ingredients

10 cherry tomatoes 10 10cherry tomatocherry tomatoes
1 cup mushrooms 1 1cup cupmushroommushrooms
4 cups torn leaf lettuce 4 4cups cupstorn leaf lettuce
1 cup bean sprouts 1 1cup cupbean sprouts
1/2 cup croutons , (optional)1/2 1/2cup cupcroutoncroutons, (optional)
Herbed Yogurt Dressing:
1/4 cup plain yogurt 1/4 1/4cup cupplain yogurt
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley
1 tbsp light mayonnaise 1 1tbsp tbsplight mayonnaise
2 tsp lemon juice 2 2tsp tsplemon juice
1/4 tsp dried basil 1/4 1/4tsp tspdried basil
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper

Preparation

Herbed Yogurt Dressing: In small bowl, whisk together yogurt, parsley, mayonnaise, lemon juice, basil, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Quarter tomatoes; place in large bowl. Thinly slice mushrooms; add to bowl. Add lettuce, sprouts, and croutons (if using).

Add dressing to salad; toss to coat.

Source : Canadian Living Magazine: May 2005

Keywords : Salad; Lettuce; Mushrooms; Lunch; Tomatoes; Bean sprouts; Yogurt; Mayonnaise;

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