Layered Greek Salad

(0)
  0 reviews
  • 25 min prep time
  • 8 hr 25 min total time
  • 13 ingredients
  • 8 servings

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

Directions

  1. 1 Cook spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible.
  2. 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. 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. 4 Spread dressing evenly over salad. Sprinkle with cheese, olives and reserved onion.
  5. 5 Serve immediately, or cover and refrigerate several hours or overnight. Just before serving, toss salad to coat with dressing.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved