Spring Vegetable Salad with Yogurt Dressing
A simple, yet delicious recipe with no fuss!
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Servings: 4
Calories: 255kcal
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
Calories: 255kcal | Carbohydrates: 28g | Protein: 18g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 110mg | Sodium: 680mg | Potassium: 909mg | Fiber: 9g | Sugar: 11g | Vitamin A: 9487IU | Vitamin C: 153mg | Calcium: 158mg | Iron: 3mg