Layered Greek Salad

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Try this Layered Greek Salad recipe, or contribute your own.

"Replaced the black olives with red grapes to make it child friendly " - jamieo

Yield: 10 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Greens

(5, 1) 100% would make again (reviews)

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Verified by stevemur

Original recipe makes 10

4 cLow-fat plain yogurt

2 Garlic; minced

2 tbRed wine vinegar

1 tsSalt

1 tsGranulated sugar

1/4 tsPepper

1 sm headromaine lettuce

1 smSpanish onion; chopped

2 Sweet red or green peppers

1/2 Seedless cucumber

1 cfeta cheese; Crumbled

1/4 cfresh mint; Chopped

12 Kalamata olives; or black olives

2 Tomatoes; cut in wedges

Layered Greek Salad Preparation

Heres 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 2-1/2 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 on Aug 10, 1998,