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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1536 Calories from Fat 782

% Daily Value*

Total Fat 91 g139.9%

Saturated Fat 10.4 g51.8%

Trans Fat 0 g

Cholesterol 44.8 mg14.9%

Sodium 4073.3 mg169.7%

Total Carbohydrates 169 g56.2%

Dietary Fiber 33.5 g133.9%

Sugars 58.3 g

Protein 49 g98%

Vitamin A 415.6% Vitamin C 1155.2%

Calcium 72.4% Iron 63.7%

*Based on a 2000 Calorie diet

Moroccan Vegetable Salad Recipe