Light ’n’ luscious homemade yogurt dressing, hearts of palm, and tangy goat cheese dress up our fresh spin on the classic iceberg lettuce salad.
- 1/2 c. plain Greek yogurt
- 1/4 c. olive oil
- 1 tbsp. vinegar
- 1/4 tsp. sugar
- 1/8 tsp. salt
- 1/8 tsp. garlic powder
- 6 (2") wedges iceberg lettuce, 12 oz.
- peeled, quartered
- cut into 6 slices
- 1 tbsp. chopped fresh chives
Mix yogurt, oil, vinegar, sugar, salt, garlic powder, and 3 Tbsp. water. Cut hearts of palm in half crosswise, then quarter lengthwise.
Arrange lettuce on serving platter. Top with hearts of palm, eggs, cheese, and peas, then dressing and chives.
This recipe originally appeared in our print magazine.