Substances:
- 1 cup Crumbled feta cheese
- one Clove garlic, minced
- one teaspoon Granulated sugar
- 12 Kalamata or black olives
- 4 cups Reduced-fats simple yogurt
- one/4 cup Chopped fresh mint or
- one smaller Spanish onion, chopped
- 1/four teaspoon Pepper
- two Sweet crimson or inexperienced peppers, one/2 Seedless cucumber, (English), cubed
- 2 tablespoons Crimson wine vinegar
- 1 compact Head romaine lettuce, shredded
- one teaspoon Salt
- two Tomatoes, minimize in wedges
Recommendations:
- Put yogurt in cheesecloth-lined sieve, set above a bowl Refrigerate for 4 hours or right until diminished to about two and a half cups. Transfer to bowl discard liquid. Stir in garlic, vinegar, salt, sugar and pepper.
- In 8 or nine inch round bowl, layer lettuce, then onion, purple peppers and cucumber. Sprinkle with yogurt mixture. Refrigerate, loosely covered, for up to 12 several hours. Sprinkle with feta cheese and mint. Garnish with olives and tomatoes.