Recipe courtesy of Cristeta Comerford
Recipe courtesy of Cristeta Comerford
Episode:
Barefoot in Washington
Salad Wrap with Greek Yogurt Feta Cheese Dip
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
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- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 6 servings
Ingredients
For the dip:
1 cup plain Greek yogurt
1/2 cup crumbled feta cheese
1 lemon, juice and zest
1/4 cup Italian parsley, finely chopped
1 clove garlic, finely minced
Salt and freshly ground black pepper
For the salad wrap:
1 bunch baby red oak lettuce
1 bunch baby Lolla Rosa lettuce
1 bunch frisee
1 small carrot, peeled and julienned on a mandoline
1 small jicama, peeled and julienned on a mandoline
1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces
Directions
Special equipment:
a mandoline- For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use.
- For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly.
- For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.
