Layered Greek Salad

Layered Greek Salad

Layered Greek Salad

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   4 Points
Cuisine
  • Mediterranean
  • European
  • Greek
  • side dish
  • antipasti
  • salad
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
Comments
Ingredients
  • 1 cup Crumbled feta cheese
  • 1 Clove garlic, minced
  • 1 teaspoon Granulated sugar
  • 12 Kalamata or black olives
  • 4 cups Low-fat plain yogurt
  • 1/4 cup Chopped fresh mint or
  • 1 small Spanish onion, chopped
  • 1/4 teaspoon Pepper
  • 2 Sweet red or green peppers, 1/2 Seedless cucumber, (English), cubed
  • 2 tablespoons Red wine vinegar
  • 1 small Head romaine lettuce, shredded
  • 1 teaspoon Salt
  • 2 Tomatoes, cut in wedges
Instructions

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.

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