Meyer lemon adds a fruity twist to a familiar classic.
Whisking your dressing by hand ensures that the olive oil does not turn too bitter, a common problem when a blender or mixer is used to emulsify dressings.
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This light, refreshing, and incredibly tasty version of a traditional Greek salad is great as a side salad or a main course with some grilled chicken or shrimp on top, or vegetarian stuffed grape leaves.
Faux "pasta" made from vegetables isn’t a new thing, of course. You’ve probably seen a cooked zucchini "pasta" tossed with sauce on a food blog or restaurant menu somewhere. But I haven’t seen this one before. Thinly sliced cucumber "pasta" would be dressed with a cool "sauce" made with yogurt and feta. Red onions are chopped fine and tossed with tomato. Some lemon juice, a little patience with the mandoline, and hey, it’s pretty easy, it works, it’s a little different, kind of fun, is less than 10 ingredients and a half an hour, and still has the same flavors but provides a little wow factor. Now, instead of spoonfuls or forkfuls laden with chopped salad, you twirl your fork around thin strips of cool cucumber and look around for a piece of pita to pull a scarpetta. A little grilled chicken, shrimp, lamb, or vegetables, and hey, you’re set. Plus, this recipe finally addresses that question you always ask yourself: What are you supposed to do with that liquid your block of feta cheese comes in? The answer? Use it! Click here to see 7 Healthy Pasta Recipes That Won't Destroy Your Waistline.
This burger recipe is tweaked to lighten up this sometimes overly greasy and calorie-laden meal. We’ve put another healthy spin on burgers with Greek-inspired toppings.
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