Greek Salad with Creamy Feta Dressing
This salad is SO good, but it tastes like it’s so bad. In other words, it doesn’t feel like I’m dieting when I eat this salad. The dressing is so creamy and unlike most “light” dressings, and it keeps well in an airtight container in the fridge for a couple of days.
From Weight Watchers
Points: 3
- 1/2 cup(s) buttermilk
- 1/2 cup(s) fat-free sour cream 2 tsp red wine vinegar
- 1/4 tsp dried oregano
- 1/4 tsp table salt
- 1/8 tsp garlic powder
- 1/8 tsp black pepper
- 1/2 cup(s) feta cheese, crumbled
- 1 medium scallion(s), minced
- 1 head(s) romaine lettuce, cut or torn into bite-size pieces
- 2 medium tomato(es), cored and cut into wedges
- 1 medium bell pepper(s), seeded and cut into strips
- 1 large cucumber(s), peeled, halved lengthwise and sliced
- 1/4 cup(s) red onion(s)
- 16 medium olive(s), pitted
To prepare the dressing, in a small bowl, whisk buttermilk, sour cream, vinegar, oregano, salt, garlic powder and pepper; stir in feta cheese and scallion. On 4 plates, arrange lettuce, tomatoes, bell pepper, cucumber, onion and olives. Serve the salads with dressing on the side.
Notes from Christy:
I don’t like olives, so I leave them out. Sometimes I’ll throw in a couple of croutons in place, but I’m not sure how it affects the points. I’m also not a huge fan of bell peppers, so I usually leave those out, or give them to my husband.
On occasion, I’ll eat 2 servings of this salad with some diced chicken breast tossed in and call it lunch or dinner.
If you try it, come back and let me know what you think!
