Daphne`s Lean Gyros – Layered Salad
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the salad:
- 0.5 ½ head iceberg lettuce
- 500 g meat (yros), seasoned
- 1 onion (s), red
- 2 bell peppers, orange
- 1 small Can corn
- 250 g cocktail tomatoes, or date tomatoes
- 250 g salad (cabbae)
- Pepperoni, mild
For the dressing:
- 250 g low-fat quark
- 2 teaspoons, heaped Ajvar, spicy
- 1 dash sweetener
- 1 clove garlic, to taste
- Milk, 1.5%, for a creamy stir
- salt and pepper
- possibly oil (pizza), spicy
Print Recipe
Pin Recipe Instructions
- Fry the gyros without fat in a coated pan (season with gyros spices if necessary) and allow to cool.
- Meanwhile, clean the salad ingredients and cut into bite-sized pieces.
- Mix the ingredients for the dressing into a thick cream and season to taste.
- Then layer in a larger glass bowl as follows:
- - Iceberg lettuce
- - Red onion
- - Gyros
- - Paprika strips
- - Corn
- - halved tomatoes
- - dressing
- - Coleslaw
- and garnish with hot peppers.
- This salad tastes best at room temperature.
- Baked flatbread goes well with it.
- Tip:
- If you like, you can also add pickled feta cubes, fried aubergines or zucchini etc.
- Instead of gyros, spicy, fried tartare or minced lamb are also very tasty.
- If it has to be done very quickly, replace the dressing with slightly diluted, pre-purchased tsaziki (seasoning if necessary).
- Instead of low-fat quark, spring quark or sour cream can also be used.
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