Mediterranean Peas & Cheese Salad
This layered salad will hold well in the refrigerator overnight.
  • 1 cup plain fat-free yogurt
  • 1/3 cup fat-free sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon dillweed
  • 1 teaspoon dried lemon peel
  • 4-1/2 cups Mediterranean salad mix
  • 2 cans (15-1/2 ounces each) chick-peas, rinsed and drained
  • 1 pint grape tomatoes
  • 1/2 cup crumbled reduced-fat feta cheese (2 ounces)

1. In a small bowl, combine the yogurt, sour cream, lemon juice, dillweed, and lemon peel.

2. In an 8- to 10-cup glass bowl, arrange the salad mix, chick-peas, and tomatoes in layers, finsishing with a layer of lettuce. Pour the yogurt mixture on top and sprinkle with the cheese. Cover well and refrigerate for at least 1 hour or up to overnight.

3. At serving time, toss the salad.

Nutritional Information
Per serving: 282 calories, 5.4g total fat (1.6g saturated), 6mg cholesterol, 11g dietary fiber (3.3g soluble), 44g carbohydrate, 17g protein, 627mg sodium.
Good source of: fiber, folate, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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