Field Salad with Tomato, Feta, and Olives |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 4 |
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To dice the olives, quarter them lengthwise; then cut crosswise into pieces. Ingredients:
3 tablespoons fat-free italian dressing |
1/4 teaspoon kosher salt |
1/8 teaspoon coarsely ground black pepper |
2 large pimiento-stuffed olives, diced |
6 cups mesclun salad greens |
8 cherry tomatoes, halved |
1/4 cup (1 ounce) crumbled feta cheese |
Directions:
1. Combine first 4 ingredients in a large bowl. Add mesclun, tomatoes, and cheese; toss gently until greens are thoroughly coated.
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