Moroccan Vegetable Salad
- Reviews 5
Ready In: 24 hrs 30 mins
Serves: 8-12
Ingredients
SALAD
- 4 cups small mushrooms, halved
- 4 cups cherry tomatoes
- 1 (19 ounce) can chickpeas, drained
- 1 cup kalamata olive, pitted and left whole
- 2 cups green beans, blanched to tender crisp
- 1 cup celery, sliced on the diagonal
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 orange bell pepper, thinly sliced
- 1 cup red onion, finely chopped
- 3 jalapenos, seeded, finely chopped
- 1⁄3 cup cilantro, chopped
- 1 bunch lettuce greens
DRESSING
- 3⁄4 cup plain yogurt
- 3⁄4 cup mayonnaise
- 2 tablespoons olive oil
- 1 lemon, juice of
- 2 garlic cloves, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1 teaspoon curry powder
- 1⁄4 cup fresh dill, chopped or 1 1⁄2 teaspoons dried dill
- salt and pepper, to taste
Directions
- DRESSING:
- Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
- SALAD:
- The day before you wish to serve.
- Place all the vegetables, except for the lettuce, in a large bowl.
- Toss with enough dressing to coat well.
- Cover and refrigerate.
- Serve on a bed of greens,along with Couscous and warm grilled pita bread.
- Pass more dressing if any left over.
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