Greek Tossed Salad Recipe

Greek Tossed Salad Recipe photo by Taste of Home

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“I came up with this salad for a work luncheon, and everyone loved the combination," recalls Susan Harman of Pacifica, California. "Using pre-sliced mushrooms and pepperoncinis, pre-crumbled feta cheese and bottled salad dressing makes it a great time-saver, too.”

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Greek Tossed Salad Recipe

Prep/Total Time: 15 min.

Yield: 5 Servings

15 15

Ingredients

4 cups spring mix salad greens
1 cup sliced fresh mushrooms
1 cup cherry tomatoes
1 cup pitted ripe olives, drained
1 cup (4 ounces) crumbled feta cheese
1/4 cup sliced pepperoncini
2/3 cup creamy Parmesan Romano salad dressing
25 to 30 pieces breaded chicken nuggets, baked according to package directions, optional

Directions

In a large salad bowl, combine the first six ingredients. If desired add 5-6 cooked chicken nuggets. Drizzle with dressing and toss to coat. Serve immediately. Yield: 5 servings.

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts 1-1/3 cups equals 251 calories, 21 g fat (5 g saturated fat), 23 mg cholesterol, 762 mg sodium, 7 g carbohydrate, 3 g fiber, 7 g protein.

Originally published as Greek Tossed Salad in Simple & Delicious May/June 2008, p59