Recipe - Layered Greek Salad

4 cup Lowfat plain yogurt
2 Cloves garlic; minced
2 tablespoon Red wine vinegar
1 teaspoon Salt
1 teaspoon Granulated sugar
One fourth teaspoon Pepper
1 small Head romaine lettuce;
shredded
1 small Spanish onion; chopped
2 Sweet red or green peppers;
chopped
One half Seedless cucumber;
(English), cubed
1 cup Crumbled feta cheese
One fourth cup Chopped fresh mint or
parsley
12 Kalamata or black olives
2 Tomatoes; cut in wedges

Here's a great way to use the abundant fresh vegees of summer. Source:
Canadian Living?

Yogurt replaces mayonnaise for this light version of a layered salad,
reducing the fat from 30 grams to six grams per serving. This is a
makeahead recipe because of the long standing/refrigeration time.

Place yogurt in cheeseclothlined sieve set over bowl. Cover and
refrigerate for 4 hours or until reduced to about 2One half cups. Transfer to
bowl; discard liquid. Stir in garlic, vinegar, salt, sugar and pepper.

In 8 or 9 inch round bowl, layer lettuce, then onion, red peppers and
cucumber. Spread top with yogurt mixture. Refrigerate, loosely covered, for
up to 12 hours. Sprinkle with feta cheese and mint. Garnish with olives and
tomatoes.

Posted to JEWISHFOOD digest by Brenda Kosky bkosky@kosky.com on Aug 10,
1998, converted by MM_Buster v2.0l.