Like many other foods, greek yogurt has been around for thousands of years, but just recently popularized in the North American food repertoire. A good thing, too, since greek yogurt is remarkable in its nutritional benefits; per bite, greek yogurt is a significant source of calcium, protein, and probiotics, but is also low in sodium, fat and carbohydrates (make sure you choose the plain flavour for the lowest sugar content). And, as many other foods, greek yogurt was discovered completely by happy accident, which makes me appreciate it even more. Finally, my son eats the stuff by the bucket, so clearly, I am tickled pink since he refuses to eat much else. As most things in life, good things happen when you least expect it.
Cue this salad and associated dressing recipe, which I prepared earlier this evening – an experiment with ingredients that resulted in a happy family dinner, where an entire large bowl of salad was consumed by even the most discerning of palates. I also think I made record time, as it only took me 8 minutes to prepare this delicious and healthy accompaniment. I hope you will share in my ode to greek yogurt and try this at home as soon as possible.
1) Bibb or leaf lettuce, one head, cut into bite-sized pieces
2) 2 stalks of green onion, chopped
3) 1/2 cup parsley, chopped
4) 1 English cucumber, diced or 1 yellow bell pepper, julienned or roasted zucchini
Salad Dressing (makes extra for another day):
1) 1/4 cup plain greek yogurt
2) 1/4 cup apple cider vinegar
3) 1/2 cup grape seed oil
4) salt and pepper to taste
Whisk the salad dressing ingredients together in a separate bowl or container with a lid for future storage. In a large bowl, combine the vegetables for the salad. Use 1/4 to 1/2 the dressing for the salad.
TIP: You can make your own greek yogurt, using a glass bowl and a cheese cloth (my grandmother and mother made it this way for years) by following this recipe.