Moroccan Vegetable Salad

• SALAD
• small mushrooms↗4 cups

  halved

• cherry tomatoes↗4 cups
• chickpeas↗1

  drained

• kalamata olive↗1 cup

  pitted and left whole

• green beans↗2 cups

  blanched to tender crisp

• celery↗1 cup

  sliced on the diagonal

• red pepper↗1

  thinly sliced

• yellow pepper↗1

  thinly sliced

• orange bell pepper↗1

  thinly sliced

• red onion↗1 cup

  finely chopped

• jalapenos↗3

  seeded, finely chopped

• cilantro↗1⁄3 cup

  chopped

• lettuce greens↗1
• DRESSING
• cup plain yogurt↗3⁄4
• cup mayonnaise↗3⁄4
• tablespoons olive oil↗2
• lemon, juice of↗1
• garlic cloves, minced↗2
• teaspoons cumin↗2
• teaspoons turmeric↗2
• teaspoon curry powder↗1
• cup fresh dill, chopped or 1 1/2 teaspoons dried dill↗1⁄4
• salt and pepper, to taste

Step-by-step instructions

1. 1

   Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.

2. 2

   The day before you wish to serve.

3. 3

   Place all the vegetables, except for the lettuce, in a large bowl.

4. 4

   Toss with enough dressing to coat well.

5. 5

   Cover and refrigerate.

6. 6

   Serve on a bed of greens,along with Couscous and warm grilled pita bread.

7. 7

   Pass more dressing if any left over.