Рецепт Layered Greek Salad
Ингредиенты
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Инструкции
- Here's a great way to use the abundant fresh vegees of summer.
- 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 chill for 4 hrs or possibly till reduced to about 2-1/2 c.. Transfer to bowl; throw away liquid. Stir in garlic, vinegar, salt, sugar and pepper.
- In 8 or possibly 9 inch round bowl, layer lettuce, then onion, red peppers and cucumber. Spread top with yogurt mix. Chill, loosely covered, for up to 12 hrs. Sprinkle with feta cheese and mint. Garnish with olives and tomatoes.