Salad Parfait
Prep time
Total time
Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.
Serves: 4
  • ½ cup nonfat plain Greek yogurt
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic
  • 2 tablespoons white balsamic vinegar
  • ¼ teaspoon mustard powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
  • 2 plum tomatoes
  • 2 Kirby or Persian cucumbers
  • ¼ head romaine lettuce
  • 1 yellow bell pepper
  • 2 medium carrots
  1. Put the yogurt in a medium bowl, add the basil and parsley, and stir to combine.
  2. Set aside.
  3. Mince the garlic.
  4. In a medium bowl, whisk together the garlic, vinegar, mustard powder, salt, and black pepper.
  5. While whisking, slowly drizzle in the olive oil until emulsified.
  6. Cut the tomatoes and cucumbers into ¼-inch dice; you should have about 1 cup of each.
  7. Shred the romaine.
  8. Cut the yellow bell pepper in half, discard the seeds, and cut into ¼-inch dice.
  9. Peel and grate the carrots.
  10. To assemble the parfaits, layer the bottom of each of four parfait glasses with ¼ cup diced tomatoes, followed by ¼ cup diced cucumbers and ½ cup shredded lettuce.
  11. Gently press down with the back of a spoon to pack the ingredients.
  12. Top with 2 tablespoons of the yogurt mixture, ¼ cup of the diced yellow pepper, and then ¼ cup of the shredded carrots.
  13. Drizzle with 1½ tablespoons of the vinaigrette.
Nutrition Information
Serving size: 1 cup Calories: 168 Fat: 14 grams Trans fat: 0 grams Carbohydrates: 9 grams Sugar: 4 grams Sodium: 166 milligrams Fiber: 2 grams Protein: 4 grams Cholesterol: 0 milligrams
Recipe by Toby Amidor Nutrition at