Layered Mediterranean salad with creamy yogurt cucumber dressing
Plain fat free yogurt
1 Tbsp, chopped
½ cup(s), peeled, chopped
⅛ tsp, or to taste
2 Tbsp, fresh, chopped
Sweet red pepper(s)
1 small, cut in strips
5 cup(s), shredded, chopped
1 cup(s), rinsed, drained
Uncooked red onion(s)
1 cup(s), sliced, sliced
1 cup(s), peeled, thinly sliced
1 cup(s), cut in half
Reduced-fat feta cheese
2 Tbsp, crumbled
8 medium, Kalamata, pitted, coarsely chopped
⅛ tsp, freshly ground, or to taste
- Place first seven ingredients in a glass or plastic container; mix well. Cover and refrigerate, at least 30 minutes, until ready to serve.
- Meanwhile, layer salad ingredients in a large glass container in the following order: red pepper, half of lettuce, chickpeas, onion, remaining lettuce, cucumber and tomatoes. Refrigerate salad until ready to serve.
- Just before serving, spoon yogurt dressing over top; garnish with feta, olives and pepper. Toss and serve. Yields about 2 cups per serving.