Ingredients

• 1 cup plain Greek yogurt
• 1/2 cup crumbled feta cheese
• 1 lemon, juice and zest
• 1/4 cup Italian parsley, finely chopped
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper
• 1 bunch baby red oak lettuce
• 1 bunch baby Lolla Rosa lettuce
• 1 bunch frisee
• 1 small carrot, peeled and julienned on a mandoline
• 1 small jicama, peeled and julienned on a mandoline
• 1 cucumber, peeled and sliced lengthwise to approximately 3/4-inch-by-3-inch pieces

Instructions

1. Special equipment: a mandoline
2. For the dip: Mix the yogurt, feta, lemon juice and zest, parsley, garlic and salt and pepper to taste in a small bowl. Refrigerate until ready for use.
3. For the salad wrap: Cut the lettuces into small bite-size pieces. Lay a slice of cucumber on a work surface. Place a piece of each lettuce and a few sprigs of the carrots and jicama on the cucumber and roll it up tightly.
4. For the presentation, arrange the rolls on a platter and serve with the yogurt dip. Enjoy.