Vegetable Salad With Yogurt Dressing
|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)|
|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.