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Layered Greek Salad

A new twist on popular Greek salad: layered ingredients topped with a spinach and yogurt dressing--rich in veggie goodness!

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  • prep time 25 min
  • total time 8 hr 25 min
  • ingredients 13
  • servings 8
 

Ingredients

Dressing

1
box (9 oz) Green Giant® frozen chopped spinach
1
container (5.3 oz) Yoplait® Greek 100 lemon yogurt
2/3
cup fat-free (skim) milk
1/4
cup low-fat salad dressing or mayonnaise
1
teaspoon lemon-pepper seasoning
3/4
teaspoon dried dill weed

Salad

8
cups bite-size pieces salad greens
2
cups cubed cooked chicken breast
1
pint grape or cherry tomatoes, halved
1
medium cucumber, quartered lengthwise, thinly sliced
1/2
medium red onion, halved, thinly sliced (1 cup)
1
container (3.5 oz) crumbled reduced-fat feta cheese (3/4 cup)
1/4
cup pitted kalamata olives, halved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Make it meatless: Substitute 1 can (15 oz) Progresso® chick peas (garbanzo beans), drained and rinsed, for the chicken.

Add another layer: Sprinkle top of salad with 1/2 cup thinly sliced, drained pepperoncini peppers for a color and flavor boost.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
150
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
380mg
380%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
  Sugars
4g
4%
),
Protein
17g
17%
;
% Daily Value*:
Vitamin A
130%;
Vitamin C
10%;
Calcium
15%;
Iron
10%;
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.