Buffet Vegetable Salad
October 03, 2017
"A perfect salad for a buffet style meal."
- Serving Size: 1 (290.1 g)
- Calories 283.4
- Total Fat - 17.1 g
- Saturated Fat - 5.4 g
- Cholesterol - 22.6 mg
- Sodium - 539.7 mg
- Total Carbohydrate - 18.2 g
- Dietary Fiber - 5.7 g
- Sugars - 8.9 g
- Protein - 18.2 g
- Calcium - 450.8 mg
- Iron - 1.8 mg
- Vitamin C - 26.3 mg
- Thiamin - 0.2 mg
In a small bowl combine the yogurt, lemon juice, garlic and seasonings.
Cook zucchini and carrots in a pot of water until tender.
Remove zucchini and carrots and rinse under cool water.
Slice zucchini and carrots lengthwise into quarters and then cut each quarter in half.
Arrange lettuce on a serving platter and arrange rows of the zucchini and carrots.
Toss beans with feta cheese and arrange in rows on the platter as well.
Cover with plastic wrap and chill.
To serve, spoon yogurt dressing over zucchini and carrots, and then sprinkle with walnuts.
Tips & Variations
No special items needed.