Grilled Mushroom Stacked Salad with Feta Dill Dressing
Megan's pick of Greek Nachos for this week's Food Matters Project. Really, I could drizzle this 'dressing' on anything and it would taste good!
Nachos are really just ingredients stacked on top of some sort of chip or topping vessel...so why not take your ingredients or toppings and go stacked? This salad is just a base. Let your imagination run wild with what you could do with this salad. It would be delicious with grilled eggplant or zucchini added to the stack plus maybe some roasted red peppers for fresh bell peppers for a little more of a crunch.
No matter what you put in your salad, make sure you drizzle some of this heavenly dressing that is really just a thinner version of a greek tzatziki sauce! YUM!
2 grilled portabello mushroom caps (grilled with salt, pepper and garlic powder and a tsp of olive oil)
1 c fresh spinach
1/4 c diced cherry tomatoes
1 oz feta cheese
8 oz of plain greek yogurt
1 c fresh cucumber (skinned and seeded)
1/4 c feta cheese
3 tbsp fresh dill
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1-2 tsp extra virgin olive oil
Put all ingredients (except the olive oil) for your dressing into a food processor and pulse until smooth. Add the olive oil, one tsp at a time until you reach the desired consistency. Drizzle over your salad. Enjoy!
Click here to see what the other members of the project made this week!