Adapted from a recipe in Fine cooking (Apr/May 2015)
IN a small bowl combine the lemon juice, sugar and garlic. Let stand for at least 10 minutes to mellow out the garlic somewhat. Whisk in the yogurt (slowly!). Now, while still whisking (now vigorously) drizzle in the olive oil. I made this a week in advance and it was fine.
To make the salad:
Wash and dry the romaine, then slice into 1/4 pieces.
Peel the cucumber and grate. Put all of the gratings into a towel and squeeze most of the water out of it. Then add the gratings to the romaine. Add the walnuts, arugala, dill, mint and parsley. Toss to combine and add salt and pepper to taste.
Drizzle on the dressing and serve.
I find that I don't need as much dressing as this recipe calls for so I either half the dressing or double the salad, depending on how much company I have coming for dinner!
Very simple to make!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (205g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 178 | ||
Calories from Fat: 124 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.8g | 18 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 6.2g | ||
Cholesterol 0.1mg | 0 % | |
Sodium 38.3mg | 1 % | |
Potassium 590.4mg | 16 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 5.8g | ||
Protein 7g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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