VEGETABLE CRUDITES WITH GREEK YOGURT DIP

Vegetable Crudites With Greek Yogurt Dip image

This is Sanjeev Kapoor's recipe from the Young Times magazine dated October 18th'2005. The cooking time stated here is the refrigeration time. Enjoy :-)

Provided by Charishma_Ramchanda

Categories Greens

Time 1h25m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

2 medium carrots, finger-sized pieces
1 medium white radish, finger-sized pieces
2 medium cucumbers, finger-sized pieces
4 red radishes, quartered
8 -10 cherry tomatoes, halved
8 -10 leaves iceberg lettuce, washed and torn
10 -12 fresh mint leaves, washed and torn (for garnishing)
8 mint leaves, chopped
4 cups low-fat yogurt
1 teaspoon lemon juice
1 teaspoon sesame seeds, slightly toasted
4 garlic cloves, finely chopped
salt

Steps:

Firstly, soak the lettuce leaves in a bowl of chilled water.
Now prepare the dressing as follows.
Hang the yogurt in a muslin cloth to remove excess water.
Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
Toss thoroughly and refrigerate.
Just before serving, drain the lettuce leaves and spread on a serving plate.
Arrange the vegetables on the lettuce leaves.
Serve with the chilled dressing.
Enjoy!

Nutrition Facts : Calories 277.7, Fat 6, SaturatedFat 3.5, Cholesterol 19.6, Sodium 269.3, Carbohydrate 38.7, Fiber 3.4, Sugar 30, Protein 20

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