Looking for a funky new salad to bring to your next family gathering? Well this recipe is sure to be a hit. Packed full of protein and summertime vegetables, the flavor in this vegetarian dish improves with age. I suggest making it a day prior to your special event. This tasty dish is high in fiber, protein and magnesium.  It makes me salivate just reading the ingredients list. This recipe is compliments of Rachelle Wood Nutrition and the online weight loss program See Results.

Moroccan Salad        serves 6

½ pound button mushrooms
2  cups cooked chick peas
2  cups cooked kidney beans
12  cherry tomatoes, halved
1   cucumber, seeded and chopped
3/4 cup chopped green onions
2   green bell peppers, chopped
2    red bell peppers, chopped
1    cup plain low-fat yogurt
1/4 cup reduced-fat mayonnaise
2   garlic cloves, crushed
2TBSP olive oil
1TBSP lemon juice
1TSP lemon juice
1TSP ground cumin
1/8TSP ground turmeric
Salt and pepper
Lettuce leaves for garnish

Steam mushrooms over boiling water 5 minutes; cool. In a large bowl, combine mushrooms, chick peas, tomatoes, green onions and bell peppers. Cover; chill 2 hours. In a small bowl combine yogurt, mayonnaise, garlic, olive oil, lemon juice, cumin and turmeric. Season with salt and pepper. Cover; chill 2 hours. Just before serving, lightly toss mushroom mixture with some of dressing. Serve on lettuce leaves and enjoy! This dish tastes great on its own for lunch, or with grilled chicken for supper.

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