Greek Salad with Spicy Yogurt Dressing
|1 cup DLM Authentic Italian Riccioli Pasta|
|1 small red onion|
|Romaine lettuce, 1 head|
|¼ cup Kalamata Olives (from Olive Bar)|
|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;