Traditional Mediterranean ingredients made with a lemony yogurt dressing.

Prep Time:  15 minutes (plus 15 minutes to chill)   |    Cook Time:  10 minutes   |    Total Time:  25 minutes (plus 15 minutes to chill)   |    Servings:  6

Ingredients:

Dressing:

• ¼ cup lemon juice
• 1 tablespoon  Simply Nature  Organic Wildflower Honey
• 1½ teaspoons ground  Stonemill  Sea Salt Grinder
• ½ cup  Carlini  Pure Olive Oil
• 1 teaspoon lemon zest
• 1 cup  Simply Nature  Organic Whole Milk Plain Yogurt
• ¼ teaspoon ground  Stonemill  Peppercorn Grinder
• 2 teaspoons  Stonemill  Oregano

Salad:  

• 2 red bell peppers
• 5 ounces  Simply Nature  Organic Spring Mix
• 5 cups shredded romaine lettuce
• 1 cup halved grape tomatoes
• 2 4-ounce packages Emporium Selection  Feta Crumbles
• ½ cup drained and chopped  Specially Selected  Kalamata Olives
• 1 cup diced seedless cucumber
• 1 cup sliced red onion
• 2 7-ounce packages  Lunch Mate  or  Never Any!  Turkey, sliced into strips

Directions:

1. For the dressing: In a medium bowl, whisk together lemon juice, honey and salt, until salt and honey are dissolved. Slowly add olive oil until emulsified. Add the rest of the ingredients and whisk until combined. Refrigerate.
2. Place peppers over an open flame on stove top. Cook until blisters form and skin turns black. With tongs, rotate peppers until all sides are evenly blackened. Place in a bowl and cover with plastic wrap for 10 minutes.
3. Rinse peppers under cold water to remove the blackened skin. Remove the stem and seeds. Refrigerate for 15 minutes. Slice into thin strips.
4. Reserve a small quantity of each ingredient for garnish. In a large bowl, toss all ingredients until well combined. Add dressing to taste; toss.

Recipe Courtesy of Chef Linsey, ALDI Test Kitchen