Fresh Veggie and Asparagus Salad

This fresh veggie salad makes a tasty, light meal or a great accompaniment to grilled meat.

Ingredients

Dressing:

½ cup plain yogurt
½ cup finely chopped cucumber
1 tbsp. chili sauce
1 tsp. finely chopped onion
¼ tsp. each granulated sugar and dried oregano, salt and pepper
1 clove garlic, minced

Salad:

1 cups each torn Ontario Greenhouse Leaf and Boston lettuce
8 oz. asparagus, grilled or broiled and cut into bite-sized pieces
1 cup thinly sliced button mushrooms
½ each red and orange sweet peppers

Cooking Directions

Dressing:

Combine yogurt, cucumber, chili sauce, onion, garlic, sugar, oregano, salt and pepper. Set aside.

Salad:

In large salad bowl, combine lettuces, asparagus, mushrooms, tomato and peppers. Toss with dressing to coat.

Notes

Makes 6 servings

Count each serving as 1 restricted vegetable

Adapted from an Ontario Greenhouse recipe