Name: Spring Vegetable Salad with Yogurt Dressing
Prep time: 20 min
Total time: 20 min
Ingredients: 1 lb brusselsprouts, (shaved); ½ red onion, (shaved); 3 carrots, (thinly sliced); ¼ head red cabbage, (shaved); ½ can garbanzo beans; 2 hard boiled eggs, (quartered); ½ cup kalamata olives; 1 cup cherry tomatoes, halved; 4 oz low-fat feta cheese; ¼ cup apple cider vinegar; 1 lemon, juiced; 1 Tbsp Dijon mustard; ½ cup low-fat Greek yogurt; salt & pepper to taste

Spring Vegetable Salad with Yogurt Dressing

A simple, yet delicious recipe with no fuss!

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Course: Main Course, Salad, Side Dish

Cuisine: American

Keyword: Easy, Vegetarian

Prep Time: 20

Total Time: 20

Servings:

Calories: 255kcal

Author: Brandon Miller

Equipment

1 mixing bowl
1 mason jar

Ingredients

1 lb brusselsprouts, shaved
½ red onion, shaved
3 carrots, thinly sliced
¼ head red cabbage, shaved
½ can garbanzo beans
2 hard boiled eggs, quartered
½ cup kalamata olives
1 cup cherry tomatoes, halved
4 oz low-fat feta cheese
¼ cup apple cider vinegar
1 lemon, juiced
1 Tbsp Dijon mustard
½ cup low-fat Greek yogurt
salt & pepper to taste

Instructions

In a large bowl combine brussels sprouts, red onion, carrots, and red cabbage.
In a mason jar combine vinegar, lemon juice, Dijon mustard, yogurt, and salt and pepper. Put the lid on the mason jar and shake until combined.
Toss vegetables with 3⁄4 of the dressing and divide on serving plates and garnish with the rest of the ingredients.
Season with fresh cracked pepper, drizzle with more dressing and serve.

Nutrition