Leafy Mushroom and Tomato Salad with Herbed Yogurt Dressing
The yogurt in this dressing gives a wonderful tang to the salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 54 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 8 g |
| fibre | 2 g |
| chol | 3 mg |
| sodium | 192 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 11% |
| vit A | 14% |
| vit C | 40% |
| folate | 26% |
-
10 cherry tomatoes
1 cup (250 mL) mushrooms
4 cups (1 L) torn leaf lettuce
1 cup (250 mL) bean sprouts
1/2 cup (125 mL) croutons (optional)
Herbed Yogurt Dressing:
1/4 cup (50 mL) plain yogurt
2 tbsp (25 mL) chopped fresh parsley
1 tbsp (15 mL) light mayonnaise
2 tsp (10 mL) lemon juice
1/4 tsp (1 mL) dried basil
1/4 tsp (1 mL) each salt and pepper
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.
Additional Information
Source
Canadian Living Magazine: May 2005
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