Creamy Feta Dressing with Iceberg Wedges
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Total Time
10 mins
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Servings
4 -6
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Course
Salad, Condiments
Creamy Feta Dressing with Iceberg Wedges
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This creamy feta dressing is lighter than blue cheese dressing and just as delicious. Put your own touch on it using whatever herbs you have - this dressing is extremely versatile and will suit most herbs, even mint. To make this recipe a dip instead of a dressing, just reduce the quantity of milk. This recipe makes just under 2 cups of dressing and serves 4 to 6. It can be stored in the refrigerator for up to a week - it will thicken so loosen it up with a touch of milk.
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Ingredients
- 1 iceberg lettuce
- 1/2 cup (packed) crumbled feta (preferably Danish or another soft feta)
- 1/2 cup whole egg mayonnaise
- 1/4 cup plain yoghurt
- 1/2 to 3/4 cup milk (use milk to adjust consistency)
- Juice of half a lemon
- 1/2 clove garlic , crushed, or 1 tsp garlic powder
- 1 tbsp chopped fresh oregano
- salt and pepper to taste
Instructions
- Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
- Combine the feta and mayonnaise into a medium size bowl and use a fork to mash it into a paste. If you use a creamier feta - like Danish - it will be easier to mash into a smooth paste.
- Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
- Use the remainder of the milk to get the consistency to your taste. I like mine reasonably thick so it sticks to the lettuce. If you make it thinner, it is suitable for tossing through salads.
- Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
- Place 1 or 2 wedges onto each plate and drizzle dressing to serve.
Notes
- The dressing keeps for a week if stored in an airtight container in the refrigerator.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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