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:
- 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.
- Combine salad ingredients in a large bowl and toss with dressing to taste. Reserve any remaining dressing for future use.
- Divide salad among 6 plates.