Moroccan Vegetable Salad

Total Time: 24 hrs 30 mins Preparation Time: 30 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 4 cups small mushrooms, halved
• 4 cups cherry tomatoes
• 1 (19 ounce) can chickpeas, drained
• 1 cup kalamata olive, pitted and left whole
• 2 cups green beans, blanched to tender crisp
• 1 cup celery, sliced on the diagonal
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 cup red onion, finely chopped
• 3 jalapenos, seeded, finely chopped
• 1/3 cup cilantro, chopped
• 1 bunch lettuce greens
• 3/4 cup plain yogurt
• 3/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 lemon, juice of
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 1 teaspoon curry powder
• 1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
• salt and pepper, to taste

Recipe

• 1 dressing:.
• 2 days ahead. combine all the ingredients for the dressing and refrigerate overnight.
• 3 salad:.
• 4 the day before you wish to serve.
• 5 place all the vegetables, except for the lettuce, in a large bowl.
• 6 toss with enough dressing to coat well.
• 7 cover and refrigerate.
• 8 serve on a bed of greens,along with couscous and warm grilled pita bread.
• 9 pass more dressing if any left over.