Mediterranean Green Salad
Simple & Delicious
May/June 2009 issue
Page: 37
"This colorful, beautiful salad is a great way to use veggies from your summer garden—and always a hit with friends and family! On days when it's too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal." Angela Larson – Tomahawk, WI
SERVINGS: 10
CATEGORY: Low Carb
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
1 package (16 ounces) ready-to-serve salad greens
2 cups grape tomatoes
6 green onions, thinly sliced
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
1 cup (4 ounces) crumbled feta cheese
1 medium sweet yellow pepper, cut into thin strips
3/4 cup pitted Greek olives, halved
1/2 cup sunflower kernels
1/2 cup Italian salad dressing
Directions:
In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat. Yield: 10 servings.
Nutrition Facts
One serving:1 cup
Calories: 194, Fat:16 g, Saturated Fat:3 g, Cholesterol:
Beth Layman :)
Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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