Greek Wedge Salad with Creamy Lemon & Feta Dressing
Ingredients:
For the salad:
- 3 heads Boston or Bibb lettuce; washed, quartered & the core carefully removed keeping quarters in tact
- 1 package cocktail tomatoes; quartered
- 4-5 baby cucumbers or 1 large English cucumber; sliced
- 1 small red onion; diced
- ½ pound cleaned and deveined shrimp; grilled for about 2-3 minutes per side until cooked through (or for ease buy pre-cooked grilled or cocktail shrimp)!
- 2 ounces good quality feta cheese in brine, drained
For the dressing:
- ½ cup plain FULL FAT Greek yogurt (low or non-fat yogurt will not work as well for this recipe)
- 4 ounces good quality feta cheese in brine, drained (spending a little more on a high-quality Greek feta will make all the difference in this recipe)
- Zest & Juice of 1 lemon (I used a micro-plane for zesting)
- ¼ cup extra virgin olive oil
- 2 cloves garlic, finely minced
- 1-2 Tablespoons fresh chopped dill
- Salt and freshly ground black pepper to taste
Directions:
- In the bowl of a food processor, add all the ingredients and blend until smooth.
- Taste for seasoning and add salt and pepper to desired taste. (Feta cheese is quite salty so the dressing may not need much salt).
- If the dressing is too thick, add more fresh lemon juice, some of the feta brine or water to desired consistency.
- Refrigerate for at least one hour or overnight to develop the flavors.
Putting the salad together:
- Line the quartered lettuce sections down the center of a rectangular platter.
- Decorate the platter on both sides of the lettuce with cucumbers and tomatoes.
- Add the shrimp to the platter.
- Drizzle desired amount of dressing along the center of the lettuce wedges and on the veggies and shrimp.
- Sprinkle with some crumbled feta cheese and top with a sprinkle of diced red onion.
- Serve and enjoy!
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Recipe by Elizabeth Jackowitz Instagram: @a.littlehealthier |
