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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Layered Greek Salad Recipe

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This recipe for Layered Greek Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups plain low-fat yogurt
2 cloves garlic, minced
2 tbsp. red wine vinegar
1 tsp salt
1 tsp. sugar
1/4 tsp. pepper
1 small head romaine lettuce, shredded
1 small spanish onion, chopped
2 sweet red or green peppers, chopped
1/2 English cucumber, cubed
1 cup crumbled feta cheese
1/4 cup chopped fresh mint or parsley
12 black olives
2 tomatoes, cut into wedges
Directions:
Directions:
Place yogurt in cheesecloth-lined sieve set over bowl; cover & refrigerate for 4 hours. Transfer to bowl; discard liquid. Stir in garlic, vinegar salt, sugar & pepper.
In an 8 or 9" clear glass bowl, layer lettuce, then onion, red peppers & cucumber. Spread yogurt mixture over top.
Refrigerate, loosly covered, for up to 12 hours. Sprinkle with feta cheese & mint. Garnish with olives & tomatoes.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Absoulutely wonderful, were my remarks after making this salad for a Thanksgiving Banquet held at Vimy & Carol Benwell's "Duttona Trailer Park" a few years ago.

 

 

 

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