Recipe courtesy of White House Executive Chef Cris Comerford
Salad Wrap with Greek Yogurt Feta Cheese Dip
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 128
- Total Fat
- 6
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 7
- Cholesterol
- 18
- Sodium
- 613
- Total: 25 min
- Active: 25 min
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
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.