Vegetable Crudites With Greek Yogurt Dip

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!

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Nutrient	Quantity
Total fats	17.895 g
Protein	53.4929 g
Carbohydrates	82.3399 g
Energy	697.0383 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1485 g
Water	946.2422 g
Aspartic acid	4.3912 g
Calcium, Ca	1854.965 mg
Lutein + zeaxanthin	313.0825 g
Fiber, total dietary	3.8962 g
Carotene, beta	10127.3508 g
Niacin	2.6173 mg
Vitamin A, RAE	1156.05 g
Arginine	1.7914 g
Riboflavin	2.1943 mg
Tocopherol, beta	0.0122 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0005 g
Fatty acids, total saturated 20:1	0.0034 g
Glutamic acid	10.7195 g
Sodium, Na	773.9308 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3428 g
Total lipid (fat)	17.895 g
Manganese, Mn	0.2871 mg
Fructose	0.7269 g
Proline	6.2021 g
Fatty acids, total saturated 16:0	4.3935 g
Fatty acids, total saturated 8:0	0.196 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0006 g
Sucrose	4.4017 g
Choline, total	159.9552 mg
Sugars, total	74.9029 g
Serine	3.2994 g
Fatty acids, total saturated 10:0	0.4322 g
Fatty acids, total saturated 18:0	1.5834 g
Vitamin B-6	0.6583 mg
Selenium, Se	32.4671 g
Ash	12.1261 g
Vitamin D	9.8 IU
Fatty acids, total saturated 18:1 undifferentiated	4.3789 g
Pantothenic acid	6.1663 mg
Phenylalanine	2.9244 g
Copper, Cu	0.264 mg
Betaine	9.308 mg
Thiamin	0.577 mg
Retinol	137.2 g
Methionine	1.5728 g
Iron, Fe	1.2796 mg
Carbohydrate, by difference	82.3399 g
Phosphorus, P	1491.9067 mg
Folate, total	136.8967 g
Fatty acids, total saturated 4:0	0.4508 g
Lycopene	1.22 g
Alanine	2.3895 g
Cholesterol	58.8 mg
Valine	4.3871 g
Fatty acids, total saturated 18:2 undifferentiated	1.4774 g
Glycine	1.3629 g
Carotene, alpha	4241.94 g
Glucose (dextrose)	0.7701 g
Fatty acids, total saturated 14:0	1.6035 g
Zinc, Zn	9.2493 mg
Isoleucine	2.935 g
Fatty acids, total saturated 12:0	0.5195 g
Fatty acids, total polyunsaturated	1.627 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	5.3768 g
Tocotrienol, alpha	0.0122 mg
Vitamin A, IU	20884.775 IU
Folate, DFE	136.8967 g
Tryptophan	0.3281 g
Vitamin C, total ascorbic acid	17.0052 mg
Fatty acids, total polyunsaturated 18:1 c	0.0002 g
Fatty acids, total saturated 6:0	0.3136 g
Starch	1.7446 g
Tyrosine	2.6868 g
Vitamin B-12	5.488 g
Vitamin K (phylloquinone)	18.064 g
Fatty acids, total saturated	10.1832 g
Histidine	1.349 g
Fatty acids, total monounsaturated	5.0985 g
Threonine	2.3868 g
Folate, food	136.8967 g
Cryptoxanthin, beta	0.2033 g
Vitamin E (alpha-tocopherol)	1.1068 mg
Magnesium, Mg	186.345 mg
Lysine	4.7676 g
Potassium, K	2709.5358 mg
Cystine	0.5897 g
Fluoride, F	121.504 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Yogurt	4 cups	617.4	68.992	15.19
Salt	0	0	0	0
Lemon juice	1 teaspoon	1.1183	0.3508	0.0122
Carrot	2	50.02	11.6876	0.2928
Iceberg lettuce	8	0	0	0
Cucumber	2	0	0	0
Garlic Clove	4	0	0	0
cherry tomato	8 halved	0	0	0
sesame seed	1 teaspoon	28.5	1.3095	2.4
mint leaf	10	0	0	0
red radish	4	0	0	0
white radish	1	0	0	0