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
- 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!
Tags: Christy, creamy dressing, delicious, easy, Easy Recipes, Greek salad, low calorie, low fat, Low-Points, Salads, so good
Category: EAT IT, Side Dish