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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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I wanted a nice light and healthy salad to go with the spicy Mediterranean and Middle Eastern dishes I prepare, and this one fits the bill. Plus, itâs easy to grow some of the ingredients yourself.âVictor Finger, Sunbury, Ohio Ingredients:
2 romaine hearts, torn |
2 tablespoons olive oil |
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm |
3 green onions, thinly sliced |
1/2 cup plain greek yogurt |
1 teaspoon lemon juice |
3/4 teaspoon salt |
1/2 teaspoon ground nutmeg |
1/4 teaspoon pepper |
1 cup canned garbanzo beans or chickpeas |
3 tablespoons pistachios |
3 lemon wedges |
Directions:
1. Place romaine in a large bowl; drizzle with oil and toss to coat.
2. Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice, salt, nutmeg and pepper; add to romaine mixture and toss to coat.
3. Transfer to a serving platter. Top with garbanzo beans and pistachios. Squeeze lemon wedges over the top. Serve immediately. Yield: 8 servings.
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