Herbed yogurt dressing:
1 1/2 cups fresh mint leaves
1 cup fresh basil leaves
1/3 cup Greek yogurt
1 medium jalapeno pepper, seeded and sliced
Juice of 1 medium lemon
2 tablespoons olive oil
2 tablespoons honey
Salt to taste



Salad:
4 medium carrots
2 medium yellow summer squash
2 medium zucchini
1 medium English cucumber
Juice of 1 medium lemon
2 tablespoons olive oil
Salt and coarsely ground pepper to taste
1 1/2 cups Nasonville Dairy or Café Olympia™ Traditional Feta Cheese Crumbles (9 ounces)
Fresh mint leaves

 

Prepare dressing: Place the mint, basil, yogurt, jalapeno pepper, lemon juice, olive oil and honey in a food processor; cover and process until dressing is smooth. Season with salt to taste. Transfer dressing to a bowl. Cover and refrigerate for at least 30 minutes or until serving.

Thinly slice the carrots, summer squash, zucchini and cucumber into ribbons with a mandoline slicer or vegetable peeler. Transfer vegetables to a large bowl. Combine lemon juice and olive oil in a small bowl. Drizzle over vegetables; toss to coat. Season with salt and pepper to taste. Drizzle salad with yogurt dressing. Sprinkle with feta. Garnish with mint.