This post is sponsored by Stonyfield Organic and Taylor Farms via the Clean Plate Club blogger program. In exchange for this post, I was compensated and provided with the products used to develop my recipe. As always, all content and opinions are my own.
Summer is my favorite season--I love the long sunny days, the warmer temperatures, and the abundance of local produce in my CSA box. But because summers in Minnesota are so short, cramming in all my favorite summer activities can be hectic. Consequently, my cooking routine becomes much simpler. I am not above boiling a half-dozen ears of corn and calling it dinner, or serving up a plateful of ripe tomato slices with a baguette. Another summer dinner staple? Entree-sized salads packed with seasonal vegetables and drizzled with a simple homemade dressing, like this chickpea and summer vegetable salad with yogurt honey mustard dressing.
The highlight of this salad is a creamy honey mustard dressing made with Stonyfield Organic Smooth & Creamy Fat Free Plain Yogurt. The yogurt adds a satisfying creaminess without extra fat, and the slight tang helps balance the sweetness of the honey. Taylor Farms Organic Baby Spring Mix makes for the perfect salad base: since it's triple-washed and ready to eat, it's a convenient shortcut for lazy summer days.
Feel free to vary the vegetables depending on what's in season--cucumbers, snap peas, carrots, and zucchini would be excellent additions.
Yield: 2 entree-sized salads
Yogurt Honey Mustard Dressing
- 1/2 cup Stonyfield Organic Smooth & Creamy Fat Free Plain Yogurt
- 2 tablespoons whole grain or stone-ground mustard
- 2 tablespoons honey
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon garlic powder
- 6 cups Taylor Farms Organic Baby Spring Mix
- (15-ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved lengthwise
- 1/2 yellow bell pepper, cut into thin strips (about 1/2 cup)
- 1/4 cup thinly sliced red onion
- Yogurt Honey Mustard Dressing
Combine the yogurt, mustard, honey, lemon juice, and garlic powder in a small bowl and mix until smooth.
Divide the baby spring mix between two plates. Top with the chickpeas, tomatoes, bell pepper, and onion. Drizzle with the prepared Yogurt Honey Mustard Dressing.