Moroccan Vegetable Salad

• SALAD
• 4 cups small mushrooms, halved
• 4 cups cherry tomatoes
• 1 (19 ounce) can chickpeas, drained
• 1 cup kalamata olive, pitted and left whole
• 2 cups green beans, blanched to tender crisp
• 1 cup celery, sliced on the diagonal
• 1 red pepper, thinly sliced
• 1 yellow pepper, thinly sliced
• 1 orange bell pepper, thinly sliced
• 1 cup red onion, finely chopped
• 3 jalapenos, seeded, finely chopped
• 1/3 cup cilantro, chopped
• 1 bunch lettuce greens
• DRESSING
• 3/4 cup plain yogurt
• 3/4 cup mayonnaise
• 2 tablespoons olive oil
• 1 lemon, juice of
• 2 garlic cloves, minced
• 2 teaspoons cumin
• 2 teaspoons turmeric
• 1 teaspoon curry powder
• 1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
• salt and pepper, to taste

1. DRESSING:
2. Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
3. SALAD:
4. The day before you wish to serve.
5. Place all the vegetables, except for the lettuce, in a large bowl.
6. Toss with enough dressing to coat well.
7. Cover and refrigerate.
8. Serve on a bed of greens,along with Couscous and warm grilled pita bread.
9. Pass more dressing if any left over.

salad, mushrooms, cherry tomatoes, chickpeas, kalamata olive, green beans, celery, red pepper, yellow pepper, orange bell pepper, red onion, jalapenos, cilantro, dressing, plain yogurt, mayonnaise, olive oil, lemon, garlic, cumin, turmeric, curry powder, fresh dill, salt

Taken from www.food.com/recipe/moroccan-vegetable-salad-129323 (may not work)