3/4 cup Low-Fat Yogurt
2 tablespoons snipped parsley
1/2 cup finely chopped dill pickle
1/2 cup chopped tomato
1 teaspoon salt
1 cup sliced radishes
1 medium zucchini, shredded
2 medium carrots, shredded
1 large beet, shredded
1. Mix yogurt, parsley, pickle, chopped tomato, and salt; refrigerate covered 1 hour.
2. Arrange radish slices around edge of a serving plate. Arrange zucchini, carrots, and beet decoratively in center of plate. Serve yogurt mixture with salad.
4 SERVINGS