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Vegetable Salad With Yogurt Dressing

Gourmet.station's picture
  Yogurt 3⁄4 Cup (12 tbs)
  Snipped parsley 2 Tablespoon
  Finely chopped dill pickle 1⁄2 Cup (8 tbs)
  Chopped tomato 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Sliced radishes 1 Cup (16 tbs)
  Zucchini 1 Medium, shredded
  Carrots 2 Medium, shredded
  Beet 1 Large, shredded

Mix yogurt, parsley, pickle, chopped tomato, and salt; refrigerate covered 1 hour.
Arrange radish slices around edge of a serving plate.
Arrange zucchini, carrots, and beet decoratively in center of plate.
Serve yogurt mixture with salad.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 410 Calories from Fat 68

% Daily Value*

Total Fat 8 g12%

Saturated Fat 3.9 g19.4%

Trans Fat 0 g

Cholesterol 22 mg7.3%

Sodium 3455.1 mg144%

Total Carbohydrates 75 g25%

Dietary Fiber 19.8 g79.4%

Sugars 47.8 g

Protein 18 g36.9%

Vitamin A 490.3% Vitamin C 182.7%

Calcium 43.4% Iron 37.8%

*Based on a 2000 Calorie diet

Vegetable Salad With Yogurt Dressing Recipe