Recipe courtesy of Cristeta Comerford

Salad Wrap with Greek Yogurt Feta Cheese Dip

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 servings
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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 


Special equipment:
a mandoline
  1. 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.
  2. 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.
  3. For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.