Raspberry Greek Salad Recipe

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Raspberry Greek Salad Recipe
Raspberry Greek Salad Recipe photo by Taste of Home
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Raspberry Greek Salad Recipe

Read Reviews
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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.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Nutritional Facts

2 cups: 163 calories, 8g fat (2g saturated fat), 29mg cholesterol, 478mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 14g protein. Diabetic Exchanges: 2 lean meat, 1 fat, 1/2 starch.

  • 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
  1. 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.
Originally published as Raspberry Greek Salad in Simple & Delicious September/October 2007, p37

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Reviews forRaspberry Greek Salad

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MY REVIEW
bonito15 User ID: 6959830 261950
Reviewed Mar. 1, 2017

"I take this to lunch now and only changed up that I bought a whole roasted chicken and took the meat off and packaged it into smaller bags in the freezer so I could make this more often. love the colors and the vinaigrette is just beautiful on it and tastes wowie"

MY REVIEW
kitty-san User ID: 1198921 99840
Reviewed Jun. 18, 2012

"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."

MY REVIEW
mwilliams2 User ID: 3138828 169119
Reviewed Apr. 22, 2011

"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!"

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