Greek Dinner Salad

The secret to this New York diner-style salad is to dice the vegetables to the same size, so that the flavors can meld in one bite. The tangy dressing really perks up the vegetables and makes this dish a stand-alone entree or a zippy accompaniment to barbecued or roasted meats.

INGREDIENTS:
3 tablespoons  nonfat plain yogurt
3 tablespoons  reduced-fat mayonnaise
2 tablespoons  lemon juice
2 tablespoons  chopped fresh mint
1 clove  garlic, minced
1 teaspoon  honey
1/2 teaspoon  salt
1   medium zucchini, finely diced
1   large red bell pepper, finely diced
1 bunch  radishes, finely diced
1 15-ounce can  chickpeas, rinsed
4   large Boston lettuce leaves, for serving

DIRECTIONS:
1. Whisk yogurt, mayonnaise, lemon juice, mint, garlic, honey and salt in a small bowl until creamy.
2. Toss zucchini, bell pepper, radishes and chickpeas in a large bowl. Pour the dressing over the vegetables; toss gently. To serve, spoon into lettuce leaves, using them as cups.

Tip:
MAKE AHEAD TIP: Store the chopped salad and dressing separately, tightly covered, in the refrigerator for up to 1 day.