Fresh Salad with Garlic and Yogurt Dressing

Fresh Salad with Garlic and Yogurt Dressing

Health Rating
Prep Cook Ready in Servings
10 min 10 min 20 min 6


7 cup Arugula
1/4 tsp Black pepper (to taste)
2 medium stalk(s) Celery (cut into strips)
3 cucumber(s) Cucumber
3 clove(s) Garlic (crushed, for dressing)
5 stalk(s) Green onion, scallion, ramp (cut into pieces)
4 tbsp Lemon juice (for dressing)
4 tbsp Olive oil (for dressing)
1 cup Plain yogurt, 1- 2% M.F. (for dressing)
2 medium Radish (sliced)
1/4 tsp Salt (to taste)
1 medium pepper(s) Yellow bell pepper (chopped)
10 tomato Cherry Tomatoes (halved)


In a large salad bowl, toss the cut vegetables together.

For the dressing, mix the garlic, yogurt, olive oil and lemon juice together in a separate bowl.

Season dressing with salt and pepper to taste. Pour the desired amount of dressing over salad and toss to coat vegetables.

Nutrition Facts

Per Portion

Calories 160
Calories from fat 89
Calories from saturated fat 14.2
Total Fat 9.9 g
Saturated Fat 1.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 6.8 g
Cholesterol 2.5 mg
Sodium 146 mg
Potassium 586 mg
Total Carbohydrate 13.4 g
Dietary Fiber 2.6 g
Sugars 6.4 g
Protein 4.3 g

Dietary servings

Per Portion

Milk Alternative 0.2
Vegetables 4.7

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada