Romaine lettuce hearts topped with creamy feta dressing is light yet substantial enough for an appetizer salad.
These Romaine hearts will fit the light starter idea.
They are topped with creamy feta dressing and a pinch of cayenne for a kick.
Credit: Karla Conrad
Greek and Bulgarian feta are typically saltier then French feta.
No matter what feta you use, go easy on the salt and taste the dish before adding salt.
14cupwater
1tsp.dried oregano, crushed
1clove garlic, minced
14tsp.sea salt
14tsp.cayenne pepper
14cupcrumbled feta cheese(1oz.)
Arrange romaine on a serving platter.
Cover and process or blend until smooth.
Add Dressing and Cheese Topping
Drizzle dressing over romaine; sprinkle with cayenne pepper.
Top with 1/4 cup cheese.
To serve, cut romaine halves crosswise into quarters.
Mix Ingredients
In a small screw-top jar combine oil, lemon juice, and vinegar.
Cover and shake well.
Variations
Out of feta?
Use goat cheese (chevre) instead.
For a change of texture, use baby greens in place of the romaine.
Go Middle Eastern and use a teaspoon each of ground cumin and coriander instead of the oregano.
Want a French Vinaigrette?
Add 1/2 teaspoon Dijon-style mustard and 1 tablespoon minced shallot.
Want a heartier flavor?
Use red wine vinegar or sherry vinegar in place of the white wine vinegar.
2,000 calories a day is used for general nutrition advice.
