Photo of Composed vegetable salad with curry yogurt dressing by WW

Composed vegetable salad with curry yogurt dressing

Total Time
25 min
25 min
0 min
A composed salad is a gourmet's trick: rather than tossing everything together with the dressing, it’s arranged on the plate in little bundles, and the dressing is served on the side. The colorful assortment of crisp veggies also makes it a great salad to pack for work or when you’re going to be on-the-go. It will hold up well assembled in portable containers—just remember to pack the dressing in a separately. Turn it into a meal by adding cooked large cocktail shrimp. You can find cooked cocktail shrimp at the fish counter of most markets. Strips of grilled chicken would be a tasty add-on as well.


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 head(s), medium-size, separated into leaves

Fresh cherry tomato(es)

12 medium, halved

Yellow pepper(s)

1 medium, cored, seeded and diced


1 medium, peeled, seeded, and diced

Golden seedless raisins

¼ cup(s)

Plain fat free yogurt

½ cup(s)

Fat free mayonnaise

2 Tbsp

Curry powder

4 tsp

Fresh lemon juice

2 tsp


1 tsp

Table salt

¼ tsp


1 medium clove(s), minced


  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.