Moroccan Vegetable Salad - cooking recipe

Ingredients

SALAD
4 cups small mushrooms, halved
4 cups cherry tomatoes
1 (19 ounce) can chickpeas, drained
1 cup kalamata olive, pitted and left whole
2 cups green beans, blanched to tender crisp
1 cup celery, sliced on the diagonal
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 orange bell pepper, thinly sliced
1 cup red onion, finely chopped
3 jalapenos, seeded, finely chopped
1/3 cup cilantro, chopped
1 bunch lettuce greens
DRESSING
3/4 cup plain yogurt
3/4 cup mayonnaise
2 tablespoons olive oil
1 lemon, juice of
2 garlic cloves, minced
2 teaspoons cumin
2 teaspoons turmeric
1 teaspoon curry powder
1/4 cup fresh dill, chopped or 1 1/2 teaspoons dried dill
salt and pepper, to taste

Preparation

DRESSING:
Days ahead. Combine all the ingredients for the dressing and refrigerate overnight.
SALAD:
The day before you wish to serve.
Place all the vegetables, except for the lettuce, in a large bowl.
Toss with enough dressing to coat well.
Cover and refrigerate.
Serve on a bed of greens,along with Couscous and warm grilled pita bread.
Pass more dressing if any left over.