Makes 6 appetizer salads

Herbed Dressing Ingredients:

• ½ cup Chobani whole milk Greek yogurt, plain
• 1 garlic clove
• 1 Tbsp. shallot, sliced
• cup white balsamic vinegar
• 1 Tbsp. gluten-free Dijon mustard
• 2 Tbsp. pasteurized egg yolk
• ¾ tsp. kosher salt
• 1 tsp. black pepper, fresh ground
• ½ cup grape seed oil
• ¼ cup extra virgin olive oil
• 1 Tbsp, oregano, fresh, chopped
• ¼ cup parsley, finely chopped
• 2 Tbsp dill, finely chopped

Mediterranean Salad Ingredients:

• ¾ cup cucumber, peeled, seeded, ½” dice
• ¾ cup roma tomato, flesh only, ½” dice
• ¼ cup red onion, ¼” dice
• ¾ cup feta cheese, crumbled
• 1 cup chickpeas, cooked
• 1 quart romaine lettuce, chopped

Directions:

1. Combine garlic, shallot, vinegar, mustard, egg yolk, salt and pepper in a food processor. Process until smooth and slowly add oils in a steady stream. Add herbs and process just to incorporate. Refrigerate until ready to serve.
2. Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
3. Divide salad among 6 plates.