Shredded Greek Salad with Yogurt Dressing

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Inspired by Anassa Taverna’s Romaine salad, this F-Factor favorite recipe is crisp, fresh and sure to please! 

Ingredients (Serves 6): 

For the dressing:

  • 2 Tbsp fresh lemon juice
  • 1 Tbsp Champagne vinegar (can use white wine vinegar, too)
  • 1 1/2 tsp Truvia (or sugar)
  • 2 cloves garlic, minced
  • 1/2 cup plain nonfat Greek yogurt
  • 2 Tbsp extra virgin olive oil
  • Kosher salt and pepper

For the salad:

  • 1 large head romaine lettuce
  • 1 English cucumber
  • 1 cup radishes
  • 1 bunch green scallion
  • 1/4 cup fresh dill, chopped
  • Salt and pepper (good pinch of each)
  • 1/2 cup crumbled low-fat feta cheese (optional)

Preparations: 

  1. Prepare dressing:
    1. In a small bowl, combine the lemon juice, vinegar, Truvia and garlic. Let stand for 10 minutes to allow garlic to mellow.
    2. Whisk in yogurt.
    3. Slowly drizzle in the oil, whisking constantly to combine. 
    4. Season with salt and pepper.
    5. Refrigerate until ready to use (up to 3 days).
  2. Make the salad:
    1. Slice the romaine leaves crosswise, 1/4 inch thick and transfer to a large bowl.
    2. Slice the cucumbers into 1/4 inch thick sliced and add to the bowl.
    3. Slice the radishes into thick slices and add to the bowl.
    4. Slice the scallions, add both white and green parts to the bowl.
    5. Squeeze out excess water with hands and add to the lettuce.
    6. Toss the salad with dressing to coat generously (will use only about 1/2 the prepared dressing).
    7. Season with pinch of salt and pepper.
    8. Sprinkle feta atop before serving. 

Nutritional content of salad – using half prepared dressing – per serving (serves 6):  75 calories, 4g protein, 7g carb, 3g fiber, 3g sugar, 4g fat

Nutritional content of salad using entire prepared dressing – per serving (serves 6):  103 calories, 4g protein, 8g carb, 3g fiber, 4g sugar, 6g fat

Nutritional content of dressing per serving (serves 12):  29 calories, 1g protein, 1g carb, 0g fiber, .5g sugar, 2g fat