Ingredients

Greek Salad

6 cups Romaine, chopped

2 Roma tomatoes, sliced in bite size pieces

½ small red onion, thinly sliced

1 cucumber, thinly sliced

½ cup Kalamata olives, sliced lengthwise

½ cup reduced fat feta cheese crumbles

12-oz jar roasted red peppers, drained and thinly sliced

14-oz can artichoke hearts in brine, drained and coarsely chopped

Creamy Greek Dressing

½ cup plain, nonfat Greek yogurt

1 Tbsp Dijon mustard

1 Tbsp white wine vinegar

1 tsp minced garlic

2 tsp fresh dill

1 tsp lemon juice

½ tsp salt

¼ tsp black pepper

½ cup extra virgin olive oil

Preparation

  1. Toss all of the salad ingredients together, set aside and prepare the dressing.

  2. To prepare the dressing, mix all of the ingredients together with a whisk or in a blender until smooth and creamy.

  3. Toss the dressing with the salad and served chilled.