Creamy Feta Dressing with Iceberg Wedges
Total Time
10 minutes
Prep Time
10 minutes
Rating
5 out of 5 stars
(2)
Ingredients
4 servings
- 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
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Preparation
Step 1
Cut the iceberg lettuce into 8 wedges, being careful to cut evenly through the centre of the core so each wedges holds together.
Step 2
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.
Step 3
Add the yoghurt, half the milk, lemon juice, garlic and oregano, and whisk vigorously to make the dressing smooth.
Step 4
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.
Step 5
Season to taste. Always season last because the saltiness of fetas and mayonnaise differ.
Step 6
Place 1 or 2 wedges onto each plate and drizzle dressing to serve.
Step 7
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