Greek Layered Salad
Ingredients
- 1 English cucumber, grated
- 2 (7-oz) cartons plain whole milk Greek yogurt
- 2 Tbsp chopped fresh dill
- 2 tsp lemon juice
- 1 tsp honey
- 2 (12-oz) pkg cheese tortellini
- 1 English cucumber, thinly sliced
- 1 pint grape tomatoes, quartered
- 2 (14.5-oz) cans quartered artichoke hearts, drained
- ½ red onion, thinly sliced
- 2 (15.5-oz) cans chickpeas, drained and rinsed
- 1 (7-oz) jar pitted kalamata olives, halved
- ½ (8-oz) block feta cheese, crumbled
Instructions
- Place grated cucumber in a colander set over a bowl; let stand 30 minutes to drain.
- Stir together drained cucumber, yogurt, dill, lemon juice, and honey; set aside.
- Cook tortellini according to package directions; drain and rinse with cold water. Drain again. Place tortellini in a large serving bowl.
- Layer sliced cucumber, tomatoes, artichokes, onion, chickpeas, and olives over tortellini.
- Cover and refrigerate up to 2 days. Serve with yogurt mixture; sprinkle with feta before serving.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
484
|
484
|
| Fat (g) | 19 | 19 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 20 | 20 |
| Carb (g) | 64 | 64 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 1337 | 1337 |
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