Guest guest Posted January 6, 2002 Report Share Posted January 6, 2002 * Exported from MasterCook Mac * Turkish Romaine and Yogurt Salad Recipe By : Martha Rose Shulman, The Best Vegetarian Recipes Serving Size : 4 Preparation Time :0:00 Categories : 2 Salads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups yogurt cheese (see recipe) 3 cloves garlic (or more) -- to taste -- pounded to a puree with salt salt and freshly ground black pepper -- to taste 1/2 pound hearts of romaine (cut into chiffonade) -- shredded 1 tablespoon dill (or mint) -- chopped 1 tablespoon extra virgin olive oil -- optional Beat together the yogurt, garlic, and salt and pepper. Stir in the lettuce and mound in a bowl. Sprinkle on the dill and drizzle on the olive oil. Serve at once. Advance preparation: The yogurt and garlic mixture can be prepared and the lettuce cut up hours ahead; keep both in the refrigerator. The salad should be assembled just before serving. Makes 4 to 5 servings. Source: Martha Rose Shulman, The Best Vegetarian Recipes, 2001 Typed and MC Formatted by Eruna Schultheiss - - - - - - - - - - - - - - - - - - Per serving (excluding unknown items): 30 Calories; 3g Fat (100% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium NOTES : This is much like the cucumber and yogurt salad made in Greece and Turkey, called tzatziki or cacik. Instead of cucumber, finely shredded romaine is used. The salad is quickly thrown together and makes a very refreshing appetizer. _____ Quote Link to comment Share on other sites More sharing options...
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