1cupplain fat free yogurt (I substituted Greek yogurt for thicker dressing)
½cuppeeled and chopped English cucumber
⅛teaspoonground black pepper
2tablespoonchopped fresh mint leaves
1mediumred bell pepper, sliced into thin strips
6cupsshredded romaine lettuce
1cupcanned chick peas, rinsed and drained (aka: garbanzo beans)
1 cupthinly sliced red onion
1cupthinly sliced English Cucumber
1 cuphalved grape tomatoes
2tablespoonscrumbled reduced fat feta cheese
8mediumkalamata olives, roughly chopped
Salt and Pepper to taste
Make the creamy cucumber dressing:
In a medium size bowl, combine the first seven ingredients (yogurt through mint leaves) until well mixed. Cover and refrigerate, at least 30 minutes, until ready to serve.
Make the salad:
Layer ingredients in a large glass bowl in the following order: red pepper, half of lettuce, chickpeas, onion, remaining lettuce, cucumber and tomatoes.
Refrigerate salad until ready to serve.
Just before serving, spoon the yogurt dressing over top of the salad. garnish with feta and olives. Add salt and pepper to taste. Toss and serve.
To create a thicker dressing, use plain Greek yogurt instead of regular plain yogurt.Serving size: 2 cups2*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)3*PointsPlus (Old plan)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
WW Layered Mediterranean Salad
Amount Per Serving (2 cups)
Calories 113Calories from Fat 18
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/ww-layered-mediterranean-salad-skinny-creamy-yogurt-cucumber-dressing/