Composed vegetable salad with curry yogurt dressing
Uncooked sugar snap peas
Frozen green peas
2 cup(s), or fresh peas
Cooked wax beans
2 cup(s), or fresh wax beans, trimmed (fresh preferred)
1 head(s), medium-size, separated into leaves
Fresh cherry tomato(es)
12 medium, halved
1 medium, cored, seeded and diced
1 medium, peeled, seeded, and diced
Golden seedless raisins
Plain fat free yogurt
Fat free mayonnaise
Fresh lemon juice
1 medium clove(s), minced
- 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.
- 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.
- 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.