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Greek-inspired Salad With Feta Pinwheels
1/2 cup crumbled reduced-fat feta cheese
1 tsp. dried thyme, divided
3 Tbsp. extra-virgin olive oil, divided
1/8 tsp. freshly ground black pepper
1 Tbsp. water if needed
3/4 (12 oz.) jar roasted whole red peppers
9 cups chopped romaine lettuce
1 cucumber, peeled and coarsely chopped
1/2 small red onion, thinly sliced
2 Tbsp. red wine vinegar
18 pitted Kalamata olives
1 tomato, cut into 6 wedges
pita bread, cut into wedges (optional)
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Greek-inspired Salad With Feta Pinwheels

Greek-inspired Salad With Feta Pinwheels

Greek-inspired Salad With Feta Pinwheels
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:0 minutes
1. In a food processor, combine feta cheese, 1/2 tsp. of the thyme, 1 Tbsp. of the oil, and black pepper. Puree for about 30 seconds to combine. Mixture should be thick but spreadable. If needed, pour water through the feeder tube just to attain a spreadable consistency.
2. If the red peppers aren't already cut open, slice down one side vertically to open them. Rinse and pat dry. Spread a thin layer of cheese mixture over the surface of each pepper. Roll each pepper the long way, like a jelly roll, tightening as you roll. Place seam-side down on a plate or pan and freeze for 10 minutes (no longer) to chill and make easier to cut.
3. Meanwhile, add lettuce, cucumber, and onion to a large bowl. In a small bowl, whisk together vinegar, remaining 2 Tbsp. oil, and remaining 1/2 tsp. thyme. Pour over salad and toss to combine.
4. Divide salad among 6 plates. Remove red peppers from the freezer. Use a sharp knife to cut each roll into pinwheel slices about 1/2-inch to 3/4-inch thick. Top each plate with the pinwheels, 3 olives, and a tomato wedge. Serve with pita bread, if desired.
Source: Hannaford fresh Magazine, March - April 2014
Source: Hannaford fresh Magazine, March - April 2014