For the dressing:
2 tablespoons red wine vinegar
4 tablespoons olive oil
1 tablespoon flaxseed oil (or olive oil, if flaxseed oil is unavailable)
1 teaspoon minced garlic
2 tablespoons low-fat Greek yogurt
1 tablespoon minced fresh oregano
2 tablespoons minced fresh salad herbs
Salt and pepper to taste
For the salad:
1 curly endive or chicory, cleaned and trimmed
1 small red onion, sliced (about 4 ounces)
1 medium cucumber, sliced (about 6 ounces)
1 large yellow bell pepper, seeded, ribs removed, and sliced (about 6 ounces)
2 large tomatoes, sliced (about 12 ounces)
1/2 cup feta cheese, crumbled
4 tablespoons black olives
For the dressing: In a bowl, mix the vinegar, oils, and garlic. Blend in the yogurt. Add the oregano, salad herbs, and season with salt and pepper.
For the salad: In a large bowl, place the curly endive, red onion, cucumber, bell pepper, and tomatoes. Add the dressing and mix well. Add the feta cheese and olives, then serve immediately.
Reprinted with permission from Cooking Well: Mediterranean. ISBN: 978-1-57826-314-1 $12.50 (paperback). ISBN: 978-1-57826-355-4 $9.99 (eBook). From Hatherleigh Press. Distributed by Random House.