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 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


Vegetables 10.0

Energy sources


Pygal 36% 459.015909628 156.835244981 53% 318.474286775 257.567156816 11% 350.419520956 112.386092215 36% 53% 11% Carbohydrates Fat Protein
Recipe from: Chatelaine
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