
Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min

A fresh and simple Greek-inspired salad combining crispy lettuce, shredded carrots, creamy cheese, and tangy yogurt dressing. Topped with fruit juice-sweetened fruit for a light, refreshing meal that comes together in minutes.
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Crisp and light from the chopped lettuce and shredded carrots, with a creamy, slightly thick coating from the Greek yogurt dressing. Crumbled or cubed feta adds a contrasting crumbly, slightly grainy bite throughout.
Fresh green notes from the lettuce and carrots with a bright, tangy yogurt scent. Underlying briny cheese aromas and a hint of fruit and vinegar/herb from the dressing round out the profile.
Dry Sauvignon Blanc or a sparkling water with a twist of lemon for a nonalcoholic option.
Warm whole-grain pita or crusty bread, grilled lemon chicken or falafel for protein, or a simple roasted vegetable platter (e.g., zucchini, bell pepper, eggplant).
Wash and chop the lettuce into bite-sized pieces. Place it in a large bowl.
Peel and shred or thinly slice the carrots. Add them to the bowl with the lettuce.
In a small bowl, mix together the Greek yogurt, fruit juice, and sauce until you have a smooth dressing.
Pour the yogurt dressing over the lettuce and carrots. Toss everything together until well coated.
Top the salad with crumbled or cubed feta cheese. Serve immediately. If using the packaged meal, prepare it according to package directions and serve on the side.
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