Chopped Greek Salad with Creamy Yogurt Dressing

Ingredients

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Red bell pepper

  Sweet, raw

  2 large (2-1/4 per pound, approx 3-3/4" lo or 328g

• Cucumber

  With peel, raw

  1 cucumber or 301g

• Onions

  Raw

  ⅓ cup, sliced or 38g

• Plain yogurt

  Low fat, 12 grams protein per 8 ounce

  ¾ cup or 184g

• Water

  Plain, clean water

  3 tbsp or 44g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Lemon zest

  1 tsp or 2g

• Lemon juice

  Raw

  1 tbsp or 15g

• Garlic

  Raw

  1 clove or 3g

• Dill weed

  Spices, dried

  1 tbsp or 3g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Feta cheese

  ½ cup, crumbled or 75g

• Spearmint

  Fresh

  ¾ cup or 68g

• Olives, Kalamata

  Pitted Greek Kalamata olives - Meijer

  12 olives or 45g

Directions

1. Halve the tomatoes, and dice the peppers, cucumber, and onion. Set aside.
2. Whisk together yogourt, water, oil, lemon zest and juice, garlic, dill, oregano, salt and pepper in a small bowl.
3. Put all remaining ingredients in a large bowl and toss together; spoon on dressing and toss to coat. Enjoy!

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