Minted yogurt vegetable salad

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20 min


6 to 8 servings


  • 2 cups seedless red or green grapes , or a mixture
  • 2 large celery stalks
  • 2 yellow bell peppers
  • 2 Belgian endives , or 2 cups baby spinach
  • 1/2 cup loosely packed mint leaves
  • 1/4 red onion
  • 1 cup Balkan-style yogurt , or sour cream
  • 2 tbsp freshly squeezed lemon juice
  • 1 tbsp honey
  • 1/2 tsp salt
  • 1/2 tsp white pepper


  • Slice grapes in half and place in a large bowl. Thinly slice celery diagonally. Seed peppers. Slice into thin strips. Slice endive in half lengthwise, then cut out core. Peel off leaves. Stack leaves and slice into strips about n inch (1 cm) thick. Coarsely chop mint. When packed, it should measure about 1/4 cup (50 mL). Thinly slice onion. Stir all with grapes.
  • In a small bowl, stir yogurt with lemon juice, honey, salt and pepper. Pour over vegetables and stir to evenly coat. Serve right away or refrigerate up to 3 hours. Perfect matched with our Curry-rubbed Lamb Chops (also in the Recipe File), a sliced baguette and a crisp white wine.

Nutrition (per serving)

  • Calories
  • 88,
  • Protein
  • 2.3 g,
  • Carbohydrates
  • 16.1 g,
  • Fat
  • 2.2 g,
  • Fibre
  • 1.8 g,
  • Sodium
  • 175 mg.

What are the things we love most about summer side dishes? Many don’t require cooking and fresh vegetables and herbs are a bargain at this time of year.

Make ahead

Prepare salad, but do not add endive or mint. Cover and refrigerate overnight. Just before serving, mix in endive and mint. Add more salt and pepper, if needed.