Bella Salad at Jordan’s
Monday, December 29th, 2008
Lettuce, Onions, Tomatoes, Olives, Peppers, Carrots, Feta Cheese, Cucumbers and Grilled Chicken strips with Greek Tzatziki Dressing on a pita bowl of sorts…yum! and healthy too! we had this at Jordan’s Grille in Connecticut. it’s quite small yet cozy and they serve delicious pizzas and salads.
…this salad i suspect can be made any which way you want with any which ingredient you like. the most important ingredient in it though is the dressing…and i plucked a recipe which seems to be the closest to what i had from another website so i can journal it so i can make my own soon! yum! and again…yum!
1 cup nonfat plain yogurt
1 English cucumber (seeds removed)
2 cloves garlic
2 tbsp extra virgin olive oil
1-1/2 tsp dill herb blend seasoning
2 tbsp lemon juice
1 tbsp light whipped salad dressing
2 individual packages of Splenda
Salt & Pepper to tasteDirections
In a double square of cheese cloth, place the yogurt and gather edges at the top.
Gently squeeze the excess water from the yogurt.
Place drained yogurt back into cup and rinse cheese cloth. Peel and remove seeds from the cucumber and finely dice.
If you have a mini food processor/chopper, cut cucumber in 1-1/2″ pieces and pulse several times until diced.
Using the same cheese cloth, place diced cucumber in the center and gather edges, forming a ball.
Squeeze excess water from cucumber and set aside.
Mince garlic.
In a bowl whisk together the olive oil, lemon, and dill. Add yogurt, miracle whip, cucumber and garlic.
Stir in Splenda and salt & pepper to taste.
Mix thoroughly and place in air-tight container.
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