Greek Wedge Salad
The classic wedge salad takes on a new twist when topped with Greek toppings. All those delicious toppings takes this salad to a new level! Perfect for lunch or side salad for dinner.
Ingredients
Salad Ingredients
- 1 head iceberg lettuce
- 1 cup grape tomatoes halved
- 1 small cucumber sliced
- ¼ cup roasted red peppers sliced
- ¼ cup red onion sliced
- ½ cup kalamata olives pitted & halved
- ¾ cup feta cheese
- 1 tbsp dill
Dressing Ingredients
- 1 cup Greek yogurt
- 1 tbsp honey
- 1 clove garlic
- 2 tsp fresh lemon juice
- 1 tbsp white vinegar
- 2 tbsp olive oil
- ½ tsp salt
- ¾ tsp pepper
Instructions
- In a blender, combine the Greek yogurt, honey, garlic, lemon juice, vinegar and olive oil and process until smooth. Season with salt and pepper and set aside.
- Wash the lettuce thoroughly. Remove any outside leaves, and any leaves that are wilted. Cut the lettuce in half, and then cut each half again, leaving you with four quarters of the lettuce.
- Top each of the lettuce wedges with an even amount of tomatoes, cucumber, onion, olives, red peppers and feta cheese. Drizzle each wedge with the dressing and a sprinkle of dill. Serve immediately.
Notes
This salad does not store well for later, so it’s best served immediately after assembling.
Nutrition
Calories: 245kcalCarbohydrates: 16gProtein: 11gFat: 16gSaturated Fat: 6gTrans Fat: 1gCholesterol: 28mgSodium: 1022mgPotassium: 469mgFiber: 3gSugar: 12gVitamin A: 1258IUVitamin C: 16mgCalcium: 246mgIron: 1mg
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