Icebox Salad Recipe

Name: Icebox Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups plain low-fat yogurt; 1 small head romaine lettuce; 10 ounce sugar snap peas; 1 bunch radishes (about 12); 1 English cucumber; 4 green onions; 1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes); 3 tablespoons olive oil; 3/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons minced fresh dill; 4 large leaves fresh mint, minced; 1/2 cup finely chopped chives (about 1 bunch)

Servings: persons

2 cups plain low-fat yogurt
1 small head romaine lettuce
10 ounce sugar snap peas
1 bunch radishes (about 12)
1 English cucumber
4 green onions
1 package (10 oz.) frozen peas or 2 cups shelled fresh peas (see Notes)
3 tablespoons olive oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh dill
4 large leaves fresh mint, minced
1/2 cup finely chopped chives (about 1 bunch)

1
Line a fine-mesh strainer with 2 layers of cheesecloth and put strainer over a bowl. Put yogurt in strainer, cover with plastic wrap, and chill 30 minutes.
2
Tear romaine into bite-size pieces, rinse, and dry thoroughly between layers of paper towels. Arrange lettuce evenly in a 9- by 13-in. baking pan or other 2-qt. dish.
3
Chop sugar snap peas and arrange evenly on top of lettuce. Wash, trim, and thinly slice radishes. Arrange them on top of sugar snap peas.
4
Peel cucumber, halve lengthwise, and, using a spoon, scoop out and discard pulpy flesh and small seeds in the center. Cut each cucumber half lengthwise again and chop. Arrange cucumber on top of radishes. Trim green onions, thinly slice white and light green parts, and sprinkle evenly on top of cucumber.
5
If using frozen peas, put in a colander or strainer and run under hot water for 1 to 2 minutes to thaw. If using fresh peas, follow cooking instructions in Notes. Dry peas thoroughly on paper towels and sprinkle evenly over green onions.
6
Transfer yogurt to a bowl (discard liquid beneath strainer). Stir in oil, salt, and pepper, then stir in dill and mint. Spread yogurt mixture evenly over salad and sprinkle with chives. Cover with plastic wrap and chill for at least 2 hours and up to overnight. Serve cold, cut into 12 pieces.
7
Note: Nutritional analysis is per serving.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups plain low-fat yogurt, 1 small head romaine lettuce, 10 ounce sugar snap peas, 1 bunch radishes (about 12), and more.

Yes, Icebox Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Icebox Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions