Gyro Salad with Tzatziki Dressing
1 cucumber, peeled and coarsely shredded
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup (6 ounces) plain yogurt
2 tablespoons white vinegar
1 garlic clove, minced
1/2 teaspoon dill weed
1/4 teaspoon cracked black pepper
1/2 pound ground lamb or ground beef
1 small onion, chopped
1 teaspoon Greek seasoning or oregano leaves
1 package (10 ounces) hearts of romaine salad mix
2 tomatoes, chopped
1 package (4 ounces) crumbled feta cheese
1/2 cup pitted Greek olives, drained
Toasted pita bread wedges
In a large bowl, sprinkle cucumber with salt; mix well. Let stand 5 minutes. Drain. Stir in remaining dressing ingredients. Cover and refrigerate. In a large skillet over medium-high heat, cook lamb, onion and Greek seasoning until meat is no longer pink; drain.
Arrange salad mix on a large serving platter; top with tomatoes, cheese, olives and lamb. Spoon dressing over salad. Serve immediately with toasted pita wedges. Makes 4-6 servings.
. . .