Basil-Pesto Salad
Health Rating
| Prep |
Cook |
Ready in |
Servings |
|
| 15 min |
15 min |
30 min |
4
|
Ingredients
|
2 anchovy fillet
|
Anchovy
(minced)
|
|
1
|
Avocado
(cut into wedges)
|
|
1 endive(s)
|
Belgian endive
(torn)
|
|
1/4 cup
|
Chives
(chopped)
|
|
2 cucumber(s)
|
Cucumber
(sliced)
|
|
1 tsp
|
Lemon juice
|
|
1 tsp
|
Lemon peel (zest)
|
|
1 head
|
Lettuce, romaine
(torn)
|
|
2 tbsp
|
Mayonnaise, low fat
|
|
1/4 cup
|
Basil pesto
|
|
1/4 cup
|
Plain yogurt, 1- 2% M.F.
|
|
1 head
|
Radicchio
(torn)
|
|
1/4 tsp
|
Salt and pepper
(to taste)
|
Instructions
Whisk basil pesto with yogurt, mayonnaise, lemon zest and juice and anchovies in a bowl. Season with fresh pepper.
Layer lettuce, radicchio and endive on a platter. Top with cucumber, avocado and chives.
Drizzle with dressing and enjoy!
Nutrition Facts
Per Portion
Calories
197
Calories from fat
105
Calories from saturated fat
16.6
Total Fat
11.7
g
Saturated Fat
1.8
g
Trans Fat
0.0
g
Polyunsaturated Fat
1.9
g
Monounsaturated Fat
0.8
g
Cholesterol
4.1
mg
Sodium
175
mg
Potassium
988
mg
Total Carbohydrate
17.5
g
Dietary Fiber
6.3
g
Sugars
6.9
g
Protein
5.5
g
Dietary servings
Per Portion
Energy sources
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada
