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Moroccan Vegetable Salad

Healthycooking's picture
If you are tired of the regular green vegetable salads, then Moroccan Vegetable Salad is your answer. I always stock mushroom at home, so I found it extremely easy to whip up Moroccan Vegetable Salad. This salad is refreshing and cool, so there is no reason why you shouldn€™t be trying it out today.
  Small whole mushrooms 1⁄2 Pound
  Cooked garbanzo beans 1 1⁄2 Cup (24 tbs)
  Pitted black olives 1 Cup (16 tbs)
  Cherry tomatoes 12 , halved
  Coarsely chopped green onion 3⁄4 Cup (12 tbs)
  Green bell peppers 2 , chopped
  Red bell peppers 2 , chopped
  Plain low-fat yogurt/Low fat yogurt 1 Cup (16 tbs) (DANONE Brand)
  Reduced calorie mayonnaise 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), crushed
  Olive oil 2 Tablespoon
  Lemon juice 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1⁄8 Teaspoon
  Lettuce leaves 6
  Salt To Taste
  Pepper To Taste

Steam mushrooms over boiling water 5 minutes; cool.
In a large bowl combine mushrooms, garbanzo beans, olives, tomatoes, green onions and bell peppers.
Cover; chill 2 hours.
In a small bowl combine yogurt, mayonnaise, garlic, olive oil, lemon juice, cumin and turmeric.
Season with salt and pepper.
Cover; chill 2 hours.

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Moroccan Vegetable Salad Recipe