Layered Greek Salad
Layered Greek Salad is a main course that serves 8. Watching your figure? This gluten free and primal recipe has 179 calories, 18g of protein, and 7g of fat per serving. For $2.81 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 25 minutes. It is a reasonably priced recipe for fans of Mediterranean food. This recipe is liked by 32 foodies and cooks. This recipe from BettyCrocker.com requires feta cheese, salad greens, cucumber, and kalamatan olives. Overall, this recipe earns a tremendous spoonacular score of 94%. Layered Greek Salad, Greek Salad Layered Dip, and Layered Greek Salad for a Crowd are very similar to this recipe.
Servings: 8
Preparation duration: 25 minutes
Cooking duration: 480 minutes
Ingredients:
1 pint grape or cherry tomatoes, halved
2 cups cubed cooked chicken breast
1 medium cucumber, quartered lengthwise, thinly sliced
3/4 teaspoon dried dill weed
2/3 cup fat-free (skim) milk
1 container (3.5 oz) crumbled reduced-fat feta cheese (3/4 cup)
1 box (9 oz) frozen chopped spinach
1 container (5.3 oz) Yoplait® Greek 100 lemon yogurt
1/4 cup pitted kalamata olives, halved
1 teaspoon lemon-pepper seasoning
1/4 cup low-fat salad dressing or mayonnaise
1/2 medium red onion, halved, thinly sliced (1 cup)
8 cups bite-size pieces salad greens
Equipment:
food processor
blender
bowl
Cooking instruction summary:
1 Cook spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. 2 In food processor, place spinach and remaining Dressing ingredients. (Do not use blender.) Cover; process 1 to 2 minutes, stopping occasionally to scrape sides, until smooth. 3 In very large (5-quart) glass bowl, place about half of the salad greens. Layer with chicken, tomatoes and cucumber. Reserve 1/4 cup onion for topping; layer remaining onion over the cucumber. Top with remaining greens. 4 Spread dressing evenly over salad. Sprinkle with cheese, olives and reserved onion. 5 Serve immediately, or cover and refrigerate several hours or overnight. Just before serving, toss salad to coat with dressing.
Step by step:
1. 1
2. Cook spinach as directed on box. Rinse with cold water until cooled.
3. Drain, squeezing out as much liquid as possible.
4. 2
5. In food processor, place spinach and remaining Dressing ingredients. (Do not use blender.) Cover; process 1 to 2 minutes, stopping occasionally to scrape sides, until smooth.
6. 3
7. In very large (5-quart) glass bowl, place about half of the salad greens. Layer with chicken, tomatoes and cucumber. Reserve 1/4 cup onion for topping; layer remaining onion over the cucumber. Top with remaining greens.
8. 4
9. Spread dressing evenly over salad. Sprinkle with cheese, olives and reserved onion.
10. 5
11. Serve immediately, or cover and refrigerate several hours or overnight. Just before serving, toss salad to coat with dressing.
Nutrition Information:
covered percent of daily need
