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Raspberry Greek Salad

 Raspberry Greek Salad
“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.
8 ServingsPrep/Total Time: 20 min.


  • 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


  • 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.

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Raspberry Greek Salad (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.