| 13 | 20 | 166 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 6 |
| 7 cup | Arugula |
| 2 medium stalk(s) | Celery (cut into strips) |
| 3 cucumber(s) | Cucumber |
| 5 stalk(s) | Green onion (cut into pieces) |
| 2 medium | Radish (sliced) |
| 1 medium pepper(s) | Yellow bell pepper (chopped) |
| 10 tomato | Cherry Tomatoes (halved) |
| 3 clove(s) | Garlic (crushed, for dressing) |
| 4 tbsp | Lemon juice (for dressing) |
| 4 tbsp | Olive Oil, Extra Virgin (for dressing) |
| 1 cup | Plain yogurt, 1- 2% M.F. (for dressing) |
| 1/4 tsp | Sea Salt (to taste) |
| 1/4 tsp | Black pepper (to taste) |
1. In a large salad bowl, toss the cut vegetables together.
2. For the dressing, mix the garlic, yogurt, olive oil and lemon juice together in a separate bowl.
3. Season dressing with salt and pepper to taste. Pour the desired amount of dressing over salad and toss to coat vegetables.
| Milk Alternative | 0.2 |
| Vegetables | 4.7 |
