Kalamata olives are purple-black Greek olives with a slender oval shape and rich flavor. Each olive is slit to allow a wine vinegar marinade to fully penetrate the flesh. Kalamata olives are packed with olive oil or vinegar in jars.
Ripe olives can be used in place of the kalamata olives in this salad.
Prepare pocket bread strips up to 12 hours ahead; store in a plastic bag. Combine the salad blend, vegetables, olives and cheese in a serving bowl. Cover the salad with a damp paper towel and plastic wrap; refrigerate up to 12 hours. Just before serving, toss the salad with dressing and bread strips.
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