Vegetable Salad With Yogurt Dressing Recipe
Ingredients
| 3/4 cup Low-Fat Yogurt | ||
| Snipped parsley | 2 Tablespoon | |
| Dill pickle | 1/2 Cup (16 tbs), finely chopped | |
| Tomato | 1/2 Cup (16 tbs), chopped | |
| Salt | 1 Teaspoon | |
| Radishes | 1 Cup (16 tbs), sliced | |
| Zucchini | 1 Medium, shredded | |
| Carrots | 2 Medium, shredded | |
| Beet | 1 Large, shredded | |
Directions
Mix yogurt, parsley, pickle, chopped tomato, and salt; refrigerate covered 1 hour.
Arrange radish slices around edge of a serving plate.
Arrange zucchini, carrots, and beet decoratively in center of plate.
Serve yogurt mixture with salad.
Arrange radish slices around edge of a serving plate.
Arrange zucchini, carrots, and beet decoratively in center of plate.
Serve yogurt mixture with salad.
Chef
