Basil-Pesto Salad

Basil-Pesto Salad

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 4
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Ingredients


2 anchovy Anchovy (minced)
1 avocado(s) 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 286
Calories from fat 172
Calories from saturated fat 26.3
Total Fat 19.1 g
Saturated Fat 2.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.8 g
Monounsaturated Fat 5.7 g
Cholesterol 5.0 mg
Sodium 180 mg
Potassium 1236 mg
Total Carbohydrate 21.7 g
Dietary Fiber 9.6 g
Sugars 7.2 g
Protein 6.8 g

Dietary servings

Per Portion


Vegetables 10.5

Energy sources


Pygal 30% 451.702682689 144.415538006 60% 326.286250185 264.389448627 9% 354.264062896 111.108856001 30% 60% 9% Carbohydrates Fat Protein
Recipe from: Chatelaine
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