- Most Helpful
- Highest Rating
Really wonderful. I replaced half the milk with fat free plain yougurt, just because I needed to use it, and used fat free feta (surprisingly good!) I used this on a salad of black olives, chopped tomatoes, 1-inch pieces of romaine lettuce, and artichoke hearts. We had it last night, and I was craving it all day, so I think I will have to make it again soon!! LOVED it!
You don't need anymore accolades from me, but I will say - I had to fend my own self off the dressing - as the desire to just drink it was overwhelming. I am glad I didn't - because the rest of the family DID. No changes here from the farm - made as instructed. (2 garlic cloves - perfection!)
I attempted to make it the other day I had everything all ready in a bowl when I realized my feta had gone bad..but I substituted parmesan cheese and it was great, it reminded me of a creamy garlic dressing...Today I had the "real thing" I added feta and it was good, there wasnt all too much of a difference in the taste between using the feta and using parmesan, I think because the garlic is a powerful ingredient in this recipe. I am a garlic lover though. I halved the recipe.
This is a powerfully flavored, thick dressing that demands a hearty salad...not a bowl of baby greens. It was very good with some crisp Romaine, steamed green beans, artichoke hearts, hardboiled eggs and sliced tomatoes for a hearty lunch salad. I think that it could be thinned out a little more and drizzled as a sauce on other green veggies too. My DH gave it 5 ***** Evelyn!
I loved this dressing. Unusual in that the feta is blended into a thick creamy flavorful dressing. It doesn't take much to coat the greens and pack on the flavor. Thanks for sharing this little jewel, Evelyn.
Excellent! A dressing that's both creamy and healthy...you can't go wrong with that. I used light feta and light buttermilk for a satisfying yet delicious salad meal. Thank you.
This was WONDERFUL! I have been searching for this kind of recipe ever since we were in British Columbia in the summer. There are many Greek restaurants out there and I was often coming across a Creamy Greek dressing in their salads. Loved this recipe!
Wonderful recipe! I just used a bit less regular milk and added a tablespoon of yogurt... it turned out perfectly! Will definitely keep this one in my cookbook.
This was a wonderfully creamy and flavorful dressing. I did use keffir instead of buttermilk, as it is what I had on hand and it worked beautifully. Thank you Evelyn/Athens for sharing the recipe.