Chopped Greek Steak Salad with Yogurt-Lemon Dressing
- Yield 6 servings
Reminiscent of Cobb, this salad is composed of chopped vegetables grouped on a bed of Romaine. Extra dressing makes terrific dip.
- 2/3 cup nonfat plain yogurt, preferably Greek-style
- 1 garlic clove, mined
- 1 tablespoon finely grated lemon rind
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons red wine vinegar
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 rib-eye, stip loin or top sirloin steak (about 12 ounces)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 4 cups finely chopped hearts of Romaine
- 1/4 cup finely chopped fresh parsley
- 1 large cucumber, peeled and seeded and chopped
- 1 pint cherry tomatoes, cut in half
- 1 (14-ounce) can chickpeas, drained and rinsed
- 1 avocado, pitted and diced
- 1/4 cup pitted and sliced kalamata olives
- 3 ounces crumbled feta
- To make dressing, whisk yogurt, garlic, lemon zest, olive oil, vinegar, thyme, salt and pepper in a small mixing bowl until smooth. Thin with up to 3 tablespoons of water so it dribbles off a spoon. Let stand at room temperature at least 15 minutes to develop flavors. (Can be made up to 2 days in advance and stored in the refrigerator.) Makes 1 cup.
- To prepare steak, preheat a gas or charcoal grill for high heat, pat steak dry and season with salt and pepper. Grill 4 to 5 minutes per side for medium-rare. Transfer to a plate and let rest 10 minutes before slicing into thin strips.
- To prepare salad, make a bed of romaine on a large serving platter and sprinkle on parsley. Arrange cucumber, tomato, chickpeas, avocado, olives and feta in mounds, and place steak strips in center. Serve with a large spoon for guests to make their own mix and pass dressing on the side.
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