Greek Salad with Spicy Yogurt Dressing
| Salad |
| 1 cup DLM Authentic Italian Riccioli Pasta |
| 1 tomato |
| 1 cucumber |
| 1 small red onion |
| Romaine lettuce, 1 head |
| ¼ cup Kalamata Olives (from Olive Bar) |
| Dressing |
| ¼ cup Greek yogurt |
| 1–2 tsp Sriracha hot sauce (depends on how much heat you want) |
| 1 tsp lemon zest |
| 2 Tbsp lemon juice |
| 1 garlic clove, minced |
| Salt and pepper to taste |
| ¼ cup DLM Vera Jane’s Extra-Virgin Olive Oil |
| 1 Tbsp feta cheese, crumbled |
Boil water and cook pasta according to package directions.
Drain and set aside. Wash tomato and cucumber. Quarter tomato and cut each quarter in half so you have 8 tomato wedges. Slice cucumber into ¼ inch slices. Peel red onion and slice into ¼-inch slices and break into rings.
Wash the romaine and put through a salad spinner or pat dry. Assemble the lettuce, pasta, cucumber slices, onion rings, tomato wedges, and olives on a plate.
To make dressing, add the Greek yogurt, sriracha sauce, lemon zest, lemon juice, minced garlic, salt, and pepper to a food processor. Slowly add the olive oil and blend until smooth. Pour the dressing into a small bowl.
Drizzle the lettuce mixture with the dressing and top with
crumbled feta cheese.
Makes 2 servings
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Per serving: 522 calories; 37g total fat; 5g saturated fat; 8mg cholesterol; 616mg sodium; 40g total carbohydrates; 6g dietary fiber; 10g protein;
Allergy Warning: 
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