Buffet Vegetable Salad

6
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"A perfect salad for a buffet style meal."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

In a small bowl combine the yogurt, lemon juice, garlic and seasonings.

Step 2

Cook zucchini and carrots in a pot of water until tender.

Step 3

Remove zucchini and carrots and rinse under cool water.

Step 4

Slice zucchini and carrots lengthwise into quarters and then cut each quarter in half.

Step 5

Arrange lettuce on a serving platter and arrange rows of the zucchini and carrots.

Step 6

Toss beans with feta cheese and arrange in rows on the platter as well.

Step 7

Cover with plastic wrap and chill.

Step 8

To serve, spoon yogurt dressing over zucchini and carrots, and then sprinkle with walnuts.

Tips & Variations


No special items needed.

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