Creamy dill-icious, tangy salad.

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I  love salads especially when they are healthy and hearty. This Mediterranean style salad is a treat with lots of crunchy veggies. It has a rich creamy sauce, made with low fat ingredients. CREAMY & LOW FAT! How can it be? I did say LOW fat, not no FAT, so don’t get too excited.  I love this salad as a main dish or as a side with some roasted potatoes, falafel or pita.  The radish & celery give TANG, then kick in the cucumbers for a big CRUNCH!

Makes: 1 main dish, 2 sides

Veggies:

  • 5 – 7 radishes thinly sliced.
  • 1  baby cucumber or  1/2  english cucumber sliced.
  • 2  celery stalks sliced.
  • 2 – 3  artichokes hearts (canned or jarred) chopped in fours.
  • 4 green onions sliced.
  • 1 tomato chopped.
  • 5 Kalamata olives
  • 5 thin slices of feta cheese
  • 1/2 head or roughly 2 – 3 big handfuls of romaine lettuce

 

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Greek yogurt is all the rage right now, so you’ll probably find it at any grocery store. The same goes for feta cheese. I like to buy my feta by weight at Branche D’olivier. They have different types but for this salad I buy the firmest (Canadian Feta made from Cow milk).
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You can buy these by weight at a Mediterranean type grocer like Akhavan or Morelatos. I also picked these up from Branch D’Olivier.

Creamy dill dressing: 

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Directions:

**Makes enough for 2 salads**

  • 3 tablespoons of light mayonnaise
  • 2 tablespoons of 0% fat greek yogurt
  • 2 cloves of minced garlic 
  • 2 tsp of white wine vinegar
  • 1/2 freshly squeezed lemon juice
  • 2 pinches of  dill (I use both combined or separate depending on how much I have in my garden. Fresh is always yummier!).

This dressing is enough for two salads or one salad heavily dressed so add on a little bit at a time and mix well. Serve with Fresh black pepper and a sprinkle of parmesan (if you’re in the mood).

With salads, I like to improvise based on what I have in the fridge. Feel free to changed the proportion of veggies based on your likes & dislikes.

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