Vegetable Crudites With Greek Yogurt Dip

• 2 medium carrots, finger-sized pieces
• 1 medium white radish, finger-sized pieces
• 2 medium cucumbers, finger-sized pieces
• 4 red radishes, quartered
• 8 -10 cherry tomatoes, halved
• 8 -10 leaves iceberg lettuce, washed and torn
• 10 -12 fresh mint leaves, washed and torn (for garnishing)
• 8 mint leaves, chopped
• 4 cups low-fat yogurt
• 1 teaspoon lemon juice
• 1 teaspoon sesame seeds, slightly toasted
• 4 garlic cloves, finely chopped
• salt

1. Firstly, soak the lettuce leaves in a bowl of chilled water.
2. Now prepare the dressing as follows.
3. Hang the yogurt in a muslin cloth to remove excess water.
4. Combine the yogurt with the chopped mint leaves, salt to taste, lemon juice, sesame seeds and garlic in a bowl.
5. Toss thoroughly and refrigerate.
6. Just before serving, drain the lettuce leaves and spread on a serving plate.
7. Arrange the vegetables on the lettuce leaves.
8. Serve with the chilled dressing.
9. Enjoy!

carrots, white radish, cucumbers, red radishes, cherry tomatoes, mint, mint, lowfat yogurt, lemon juice, sesame seeds, garlic, salt

Taken from www.food.com/recipe/vegetable-crudites-with-greek-yogurt-dip-148888 (may not work)