Composed Vegetable Salad
2
Points®
Total time: 25 min • Prep: 25 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
A composed salad is a gourmet's trick: rather than tossing everything together with the dressing, it’s arranged on the plate, and the dressing is drizzled on.
Ingredients
Uncooked sugar snap peas
2 cup(s)
Frozen green peas
2 cup(s), or fresh peas
Cooked wax beans
2 cup(s), or fresh wax beans, trimmed (fresh preferred)
Romaine lettuce
1 small head(s), medium-size, separated into leaves
Cherry tomatoes
12 medium, halved
Yellow bell pepper
1 medium, cored, seeded and diced
Cucumber
1 medium, peeled, seeded, and diced
Golden seedless raisins
¼ tbsp(s)
Plain fat free yogurt
½ cup(s)
Fat free mayonnaise
2 tbsp(s)
Curry powder
1 tsp(s)
Fresh lemon juice
1 cup(s)
Honey
1 tsp(s)
Table salt
¼ tsp(s)
Garlic
1 clove(s), large, minced
Instructions
1
Bring a large pot of water to a boil over high heat. Add the sugar snap peas, peas, and beans; cook for 90 seconds. Drain in a colander set in the sink; rinse with cold water.
2
Arrange the Romaine leaves among four plates. Divide the sugar snap peas, peas, wax beans, cherry tomato halves, bell pepper, cucumber, and raisins among the plates, arranging the ingredients in small clumps or a decorative pattern.
3
Whisk the yogurt, mayonnaise, curry powder, lemon juice, honey, salt and garlic together in a small bowl. Drizzle dressing over the salads or serve on the side. Serve at once. Yields 1/4 of ingredients per serving.
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