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

Ready In 45 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Place yogurt in cheesecloth-lined sieve set over bowl. Cover and refrigerate for 4 hours or until reduced to about 2-1/2 cups.
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  • EQUIPMENT:
  • Length: 240 minutes

Step 2

  • 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.
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Step 3

  • Spread top with yogurt mixture. Refrigerate, loosely covered, for up to 12 hours.
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  • Length: 720 minutes

Step 4

  • Sprinkle with feta cheese and mint.
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Step 5

  • Garnish with olives and tomatoes.
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