Buffet Vegetable Salad
"A perfect salad for a buffet style meal."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.