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Spring Vegetable Salad with Yogurt Dressing

Brandon Miller
A simple, yet delicious recipe with no fuss!
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Prep Time 20 minutes
Total Time 20 minutes
Course Main Course, Salad, Side Dish
Cuisine American
Servings 4
Calories 255 kcal

Equipment

  • 1 mixing bowl
  • 1 mason jar

Ingredients
  

  • 1 lb brusselsprouts, shaved
  • ½ red onion, shaved
  • 3 carrots, thinly sliced
  • ¼ head red cabbage, shaved
  • ½ can garbanzo beans
  • 2 hard boiled eggs, quartered
  • ½ cup kalamata olives
  • 1 cup cherry tomatoes, halved
  • 4 oz low-fat feta cheese
  • ¼ cup apple cider vinegar
  • 1 lemon, juiced
  • 1 Tbsp Dijon mustard
  • ½ cup low-fat Greek yogurt
  • salt & pepper to taste

Instructions
 

  • In a large bowl combine brussels sprouts, red onion, carrots, and red cabbage.
  • In a mason jar combine vinegar, lemon juice, Dijon mustard, yogurt, and salt and pepper. Put the lid on the mason jar and shake until combined.
  • Toss vegetables with 3⁄4 of the dressing and divide on serving plates and garnish with the rest of the ingredients.
  • Season with fresh cracked pepper, drizzle with more dressing and serve.

Nutrition

Calories: 255kcalCarbohydrates: 28gProtein: 18gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 110mgSodium: 680mgPotassium: 909mgFiber: 9gSugar: 11gVitamin A: 9487IUVitamin C: 153mgCalcium: 158mgIron: 3mg
Keyword Easy, Vegetarian
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