Ingredients:
1/2 cup low-fat plain yogurt
4 tablespoons low-fat mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 head chopped romaine lettuce
1 (6 ounce) cans tuna in water ( drained)
1 (15 ounce) cans garbanzo beans
1 cup chopped spring onions
1 cup chopped celery
1 cup halved cherry tomatoes
1/2 cup chopped fresh parsley
salt
fresh ground black pepper
Directions:
Whisk together yogurt, mayo, mustard, lemon juice and zest in a small bowl to blend.
In a large bowl add lettuce, beans, tuna, onions, celery, tomatoes and parsley.
Pour the dressing over the salad.
Season salad to taste with salt and pepper.
Toss to blend.
The lettuce can also be substituted for 4 cups of cooked pasta (the spiral kind works best I think).
Or just leave out the lettuce completely, cut the yogurt in half and use the salad as a pita filling.
Servings: 4
Time preparation: 30 min.
Time total: 30 min.