Mexican Carrot Toss

 Mexican carrot toss

2 small zucchini, shredded

5 large carrots, peeled and shredded

2 tablespoon chopped pimiento-stuffed olives

2 tablespoon chopped green onions

1/3 cup plain yogurt

1½ tablespoon red wine vinegar

½ teaspoon garlic salt

½ teaspoon dry mustard

1/8 to ¼ teaspoon ground cumin 

Lettuce leaves

Pat zucchini dry on paper towels; place in a medium bowl. Add carrots, olives, and green onions. Combine the next 5 ingredients; pour over vegetables, and toss. Serve on lettuce leaves. Yield: 6 servings