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We Loved this Salad. Great way to use Lemon Balm from the Garden
2 romaine hearts, torn
2 tablespoons Olive Oil
3/4 cup chopped fresh cilantro, mint, sorrel and/or lemon balm
3 green onions, thinly sliced
1/2 cup plain Greek yogurt
1 teaspoon lemon juice
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon pepper
1 cup canned garbanzo beans or chickpeas
3 tablespoons pistachios
3 lemon wedges
Place romaine in a large bowl; drizzle with oil and toss to coat.
Add herbs and onions; toss to combine. Whisk the yogurt, lemon juice,
salt, nutmeg and pepper; add to romaine mixture and toss to coat.
Transfer to a serving platter. Top with garbanzo beans and
pistachios. Squeeze lemon wedges over the top. Serve immediately.
Yield: 8 servings.
Editor's Note: If Greek yogurt is not available in your area, line a strainer with a coffee filter and place over a bowl. Place 1 cup yogurt in prepared strainer; refrigerate overnight. Discard