1 cup reduced fat feta cheese, finely crumbled
1/2 cup nonfat plain yogurt
1/2 cup nonfat milk
1 Tbsp. fresh chopped dill weed
3 large tomatoes, cut in thin wedges
1 head bibb lettuce
Combine yogurt, milk, and dill weed in a small bowl, blending well. Stir in feta cheese crumbles.
Place lettuce on salad plates and top with tomato wedges. Drizzle with dressing to serve.