Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 ounces | Mushrooms,Button |
| ½ \N | Green Bell Pepper -- inch strips |
| ½ cup | Olives,Black,Sliced |
| ¼ cup | Onions,Green -- Sliced |
| 1 can | Garbanzos,Drained -- 15-oz |
| \N \N | Yogurt Dressing: |
| ½ cup | Yogurt,Plain |
| ¼ cup | Mayonnaise |
| ½ teaspoon | Cumin,Ground |
| 1½ teaspoon | Lemon Juice |
| ¼ teaspoon | Garlic Salt |
| ⅛ teaspoon | Tumeric,Ground |
| \N \N | Lettuce Leaves |
| 2 \N | Tomatoes,Ripe,Fresh -- |
| \N \N | Wedges |
1-Drain beans, and mushrooms ,if you are using canned mushrooms. Mix beans, mushrooms, green pepper, olives and onions. Refrigerate until well chilled; at least 2 hours. Just before serving, toss salad with yogurt dressing.
2-Serve on lettuce leaves and garnish with tomato wedges. Dressing: Mix all dressing ingredients to blend well. Jo Anne Merrill, Betty Crocker Cookbook Recipe By : Jo Anne Merrill File