Active Time: 45 Minutes
Servings: 6
Ingredients
HERBED YOGURT DRESSING:
- 1 1/2 cups fresh mint leaves
- 1 cup fresh basil leaves
- 1/3 cup Greek yogurt
- 1 medium jalapeno pepper, seeded and sliced
- Juice of 1 medium lemon
- 2 tablespoons olive oil
- 2 tablespoons honey
- Salt to taste
SALAD:
- 4 medium carrots
- 2 medium yellow summer squash
- 2 medium zucchini
- 1 medium English cucumber
- Juice of 1 medium lemon
- 2 tablespoons olive oil
- Salt and coarsely ground pepper to taste
- 1 1/2 cups Odyssey Brands® Traditional Feta Cheese Crumbles (9 ounces)
- Fresh mint leaves
Directions
HERBED YOGURT DRESSING:
- Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey in a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.
SALAD:
- Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl. Drizzle over vegetables; toss to coat. Season with salt and pepper to taste.
- Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.
© Dairy Farmers of Wisconsin
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