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Ingredientes
- 4 c. Low-fat plain yogurt
- 2 x Cloves garlic, chopped
- 2 Tbsp. Red wine vinegar
- 1 tsp Salt
- 1 tsp Granulated sugar
- 1/4 tsp Pepper
- 1 sm Head romaine lettuce, shredded
- 1 sm Spanish onion, minced
- 2 x Sweet red or possibly green peppers, minced
- 1/2 x Seedless cucumber, (English), cubed
- 1 c. Crumbled feta cheese
- 1/4 c. Minced fresh mint or possibly parsley
- 12 x Kalamata or possibly black olives
- 2 x Tomatoes, cut in wedges
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 183g | |
| Recipe makes 10 servings | |
| Calories 256 | |
| Calories from Fat 203 | 79% |
| Total Fat 22.68g | 28% |
| Saturated Fat 6.56g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 448mg | 19% |
| Potassium 272mg | 8% |
| Total Carbs 7.96g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.78g | 5% |
| Protein 6.05g | 10% |
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