Greek Diner Salad

1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.

Tips

To Make Ahead: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.

Per Serving: 180 calories; 2 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 35 g carbohydrates; 7 g protein; 7 g fiber; 615 mg sodium; 520 mg potassium

Nutrition Bonus: Vitamin C (180% daily value), Vitamin A (70% dv), Folate (29% dv), Iron (15% dv), Potassium (15% dv).

Exchanges: 1 starch, 2 vegetable

Contributed by: EatingWell.com

The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld in one bite. The tangy dressing really perks up the vegetables and makes this dish a stand-alone entree or a zippy accompaniment to broiled fish.