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Raspberry Greek Salad Recipe

Raspberry Greek Salad Recipe photo by Taste of Home

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“An interesting combination of sweet and salty flavors gives this Greek salad a delicious twist. And the tart chewiness of the dried cranberries makes a wonderful complement to the salty feta cheese. I often take this to work for lunch,” says Carine Nadel in Laguna Hills, California.

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Raspberry Greek Salad Recipe

Prep/Total Time: 20 min.

Yield: 8 Servings

20 20

Ingredients

2 packages (6 ounces each) ready-to-use grilled chicken breast strips
1 package (6 ounces) fresh baby spinach
1/2 pound sliced fresh mushrooms
1 medium cucumber, peeled and sliced
4 plum tomatoes, seeded and sliced
1/2 cup crumbled feta cheese
1/4 cup chopped Greek olives
1/4 cup dried cranberries
1/4 cup chopped red onion
1/3 cup raspberry vinaigrette
4 whole wheat pita breads (6 inches), cut into quarters and warmed, optional

Directions

In a large salad bowl, toss the first nine ingredients. Just before serving, drizzle with vinaigrette; toss to coat. Serve with pita bread if desired. Yield: 8 servings.

Nutritional Facts 2 cups (calculated without whole wheat pita breads) equals 163 calories, 8 g fat (2 g saturated fat), 29 mg cholesterol, 478 mg sodium, 9 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

Originally published as Raspberry Greek Salad in Simple & Delicious September/October 2007, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Raspberry Greek Salad

Raspberry Greek Salad

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Reviewed on Jun. 18, 2012 by kitty-san

I'm confused: do I use raspberries as in the title of the recipe or cranberries as listed in the ingredients. Which is incorrect? Eventually I'll try it both ways.

Reviewed on Apr. 22, 2011 by mwilliams2

This salad was fantastic! It had a wonderful mix of flavors. I was looking for a side salad to go with pasticchio, so I left out the chicken and pitas. I was out of red onion and cucumber, but substituted green onions and zucchini and used Kraft Light Raspberry Vinaigrette. It was soooo delicious I've already had a request for the recipe. I can't wait to try it with the chicken in the pitas!