Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 277.18 Kcal (1160 kJ) | ||
| Calories from fat | 166.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.49g | 28% | |
|---|---|---|---|
| Cholesterol | 38.94mg | 13% | |
| Sodium | 671.31mg | 28% | |
| Potassium | 498.21mg | 11% | |
| Total Carbs | 16.94g | 6% | |
| Sugars | 7.17g | 29% | |
| Dietary Fiber | 4.72g | 19% | |
| Protein | 12.97g | 26% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 1.6mg | 9% | |
| Calcium | 273.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 166.7 Kcal (698 kJ) | ||
| Calories from fat | 100.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.12g | 28% | |
|---|---|---|---|
| Cholesterol | 23.42mg | 13% | |
| Sodium | 403.72mg | 28% | |
| Potassium | 299.62mg | 11% | |
| Total Carbs | 10.19g | 6% | |
| Sugars | 4.31g | 29% | |
| Dietary Fiber | 2.84g | 19% | |
| Protein | 7.8g | 26% | |
| Vitamin C | 4.7mg | 13% | |
| Vitamin A | 0.3mg | 17% | |
| Iron | 0.9mg | 9% | |
| Calcium | 164.7mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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