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Name: Layered Greek Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 10
Cuisine: American
Ingredients: 4 c Low-fat plain yogurt; 2 Garlic minced; 2 tb Red wine vinegar; 1 ts Salt; 1 ts Granulated sugar; 1/4 ts Pepper; 1 sm head romaine lettuce; 1 sm Spanish onion chopped; 2 Sweet red or green peppers; 1/2 Seedless cucumber; 1 c feta cheese Crumbled; 1/4 c fresh mint Chopped; 12 Kalamata olives or black olives; 2 Tomatoes cut in wedges

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INGREDIENTS

4 c Low-fat plain yogurt
2 Garlic ; minced
2 tb Red wine vinegar
1 ts Salt
1 ts Granulated sugar
1/4 ts Pepper
1 sm head romaine lettuce
1 sm Spanish onion ; chopped
2 Sweet red or green peppers
1/2 Seedless cucumber
1 c feta cheese ; Crumbled
1/4 c fresh mint ; Chopped
12 Kalamata olives ; or black olives
2 Tomatoes ; cut in wedges

Servings

INSTRUCTIONS

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,

NOTES

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Layered Greek Salad

4 c Low-fat plain yogurt
2 Garlic minced
2 tb Red wine vinegar
1 ts Salt
1 ts Granulated sugar
1/4 ts Pepper
1 sm head romaine lettuce
1 sm Spanish onion chopped
2 Sweet red or green peppers
1/2 Seedless cucumber
1 c feta cheese Crumbled
1/4 c fresh mint Chopped
12 Kalamata olives or black olives
2 Tomatoes cut in wedges

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 <bkosky@kosky.com> on Aug 10,  1998,

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Nutrition

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Serving Size: 1 Serving (359g)
Recipe Makes: 10

Calories: 203
Calories from Fat: 65 (32%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 4.3g	22 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 0.4g
Cholesterol 25.1mg		8 %
Sodium 360mg		12 %
Potassium 787.6mg		21 %
Total Carbohydrate 21.6g		6 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 18.8g
Protein 14.1g		20 %
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Calories per serving: 203

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