Bug Salad

Prep: 15 min.

Serves: 8

Cost per serving: 59¢

6 Tbsp. plain yogurt

3 Tbsp. mayonnaise

1 1/2 Tbsp. Dijon mustard

1 tsp. grated lemon zest

1 small head iceberg lettuce (outer leaves discarded), torn into small pieces (6 cups)

1 cucumber, peeled and thinly sliced

1 carrot, peeled and shredded

1/2 cup cherry or grape tomatoes, halved

1/4 cup dark raisins

1. Whisk together yogurt, mayonnaise, mustard and lemon zest in a small bowl until well-combined.

2. Combine lettuce, cucumber, carrot and tomatoes in a large salad bowl. Toss salad with dressing to coat well. Sprinkle salad with raisins and serve immediately.

PER SERVING: 80 Cal., 5g Fat (1g Sat.), 3mg Chol., 1g Fiber, 2g Pro., 8g Carb., 62mg Sod.

Kitchen Tip

Make it extra kid-friendly. Sprinkle the raisin "bugs" on top of the salad after you dress it, so they'll be visible for any child who wants to pick them out. Or serve them in a bowl on the side.