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[edit] Ingredients
4 |
cups Low-fat plain yogurt |
2 |
|
2 |
|
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 |
|
12 |
Kalamata or black olives |
2 |
Tomatoes, cut in wedges |
[edit] Preparation
Step 1 |
Here's a great way to use the abundant fresh vegees of summer. |
Step 2 |
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. |
Step 3 |
Place yogurt in cheesecloth-lined sieve set over bowl. Cover and refrigerate for 4 hours or until reduced to about 2-1/2 cups. Transfer to bowl; discard liquid. Stir in garlic, vinegar, salt, sugar and pepper. |
Step 4 |
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. |
[edit] About Layered Greek Salad
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