Bug Salad

Name: Bug Salad
Prep time: 1 min
Cook time: 45 min
Yield: 8 servings
Ingredients: 1 carrot, peeled and shredded; 1 cucumber, peeled and thinly sliced; 1 1/2 tablespoons Dijon mustard; 1/2 cup cherry or grape tomatoes, halved; 1 small head iceberg lettuce (outer leaves discarded), torn into small pieces (6 cups); 1 teaspoon grated lemon zest; 3 tablespoons mayonnaise; 1/4 cup dark raisins; 6 tablespoons plain yogurt

Ready: 45 min

Servings: 8 servings

Calories: 76.96

Ingredients

1 1 carrot, peeled and shredded
2 1 cucumber, peeled and thinly sliced
3 1 1/2 tablespoons Dijon mustard
4 1/2 cup cherry or grape tomatoes, halved
5 1 small head iceberg lettuce (outer leaves discarded), torn into small pieces (6 cups)
6 1 teaspoon grated lemon zest
7 3 tablespoons mayonnaise
8 6 tablespoons plain yogurt
9 1/4 cup dark raisins

Directions

1
Whisk together yogurt, mayonnaise, mustard and lemon zest in a small bowl until well-combined.
2
Combine lettuce, cucumber, carrot and tomatoes in a large salad bowl. Toss salad with dressing to coat well.
3
Sprinkle salad with raisins and serve immediately.

Nutrition per serving

76.96 Calories

7.98g Carbs

1.67g Protein

4.71g Fat

Allergens

milk egg fish tree nuts

Bug Salad

Directions

Nutrition per serving

Tags

Allergens