This salad is a stunner. The feta dressing is much more interesting than the basic oil and vinegar dressing.
Romaine lettuce is a great low-calorie salad base, and more nutritious than iceberg lettuce. It’s loaded with Vitamin C, which is important for immunity, as well as Vitamin K, which aids in healing. Romaine is also a source of folate, potassium and fibre.
1. Place the lettuce on a large serving platter.
2. Scatter the tomatoes, sun-dried tomatoes, cucumber, olives, onion and feta cheese decoratively overtop.
3. To make the dressing In a small food processor, add the feta and cream cheeses, sour cream, garlic, lemon juice, water and basil. Purée until smooth, adding more water if too thick. Pour overtop of the salad.
1 medium head romaine lettuce, cut into bite-sized pieces
1 cup coloured cherry tomatoes, sliced in half
1⁄3 cup diced sun-dried tomatoes
1 cup sliced baby cucumber, cut in half
1⁄3 cup halved black olives
1⁄3 cup diced red onion
½ cup diced reduced-fat feta cheese (2 oz/60 g)
Feta cheese dressing
1⁄3 cup crumbled reduced-fat feta cheese
(1½ oz/45 g)
½ cup softened reduced-fat cream cheese (2 oz/60 g)
3 Tbsp reduced-fat sour cream
½ tsp finely chopped garlic
1 Tbsp lemon juice
3 Tbsp water
½ tsp dried basil
Makes 4 servings
Preparation time: 20 minutes
Make ahead: Prepare the salad and dressing early in the day. Dress just before serving.