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Chopped Greek Steak Salad with Yogurt-Lemon Dressing

Recipe by Lynne Sampson Curry
  • minutes
  • Serves 6

INGREDIENTS

4 cups

Hearts of romaine

1

Rib-eye

1

Avocado, pitted and diced

1 pint

Cherry tomatoes

1 14 ounce can

Chickpeas

1

Cucumber, large

1

Garlic clove

1 tbsp

Lemon rind

1/4 cup

Parsley, fresh

1/2 tsp

Thyme, dried

1/4 cup

Kalamata olives, pitted and sliced

1/8 tsp

Black pepper

1

Black pepper, Freshly ground

1/2 tsp

Salt

2 tbsp

Olive oil, extra-virgin

3 tsp

Red wine vinegar

3 oz

Feta

2/3 cup

Yogurt, nonfat plain