Thread: Greek Wedge Salad with Creamy Feta Dressing

1 large head romaine lettuce, quartered lengthwise through core
1/2 cup plain Greek-style yogurt
1 cup crumbled feta cheese
1 garlic clove, minced
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil
Salt and Pepper
1 pound large shrimp, cooked, peeled, chilled, and cut into 1/2-inch chunks
1 cucumber, peeled, halved lengthwise, seeded and chopped
3/4 cup kalamata olives, pitted and chopped
2 beefsteak tomatoes(about a pound), cored, seeded and chopped

Soak romaine wedges in large bowl of water to remove dirt and grit. Drain and gently shake wedges in sink, then wrap them in clean dish towels to dry.

Process yogurt, cheese, garlic, lemon juice, and oil in food processor until smooth. Transfer to bowl and season with salt and pepper.

Toss shrimp and cucumber with 1/2 cup dressing in bowl and season with salt and pepper.

Transfer romaine wedges to individual plates. Spoon remaining dressing over wedges and top with shrimp mixture, olives, and tomatoes. Serve.