Layered greek salad
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Low-fat plain yogurt |
| 2 | Cloves garlic; minced | |
| 2 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Granulated sugar |
| ¼ | teaspoon | Pepper |
| 1 | small | Head romaine lettuce; shredded |
| 1 | small | Spanish onion; chopped |
| 2 | Sweet red or green peppers; chopped | |
| ½ | Seedless cucumber; (English), cubed | |
| 1 | cup | Crumbled feta cheese |
| ¼ | cup | Chopped fresh mint or parsley |
| 12 | Kalamata or black olives | |
| 2 | Tomatoes; cut in wedges | |
Directions
Here's a great way to use the abundant fresh vegees of summer. Source: Canadian Living?
Yogurt replaces mayonnaise for this light version of a layered salad, reducing the fat from 30 grams to six grams per serving. This is a make-ahead recipe because of the long standing/refrigeration time.
Place yogurt in cheesecloth-lined sieve set over bowl. Cover and refrigerate for 4 hours or until reduced to about 2-½ cups. Transfer to bowl; discard liquid. Stir in garlic, vinegar, salt, sugar and pepper.
In 8 or 9 inch round bowl, layer lettuce, then onion, red peppers and cucumber. Spread top with yogurt mixture. Refrigerate, loosely covered, for up to 12 hours. Sprinkle with feta cheese and mint. Garnish with olives and tomatoes.
Posted to JEWISH-FOOD digest by Brenda Kosky <bkosky@...> on Aug 10, 1998, converted by MM_Buster v2.0l.