Name: Salad Wrap with Greek Yogurt Feta Cheese Dip
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 6 servings
Ingredients: 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; 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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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Salad Wrap with Greek Yogurt Feta Cheese Dip

For the dip:

For the salad wrap:

Special equipment:

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