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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This versatile salad is a great lunch or light dinner. It's also a delicious way to use up leftover cooked meat or poultry. From Better Homes and Gardens New Cookbook. Ingredients:
3 cups curly endive lettuce (use one or both for a total of 3 cups) or 3 cups romaine lettuce, torn (use one or both for a total of 3 cups) |
1 1/2 cups iceberg lettuce or 1 1/2 cups spinach, torn |
8 ounces cooked lean lamb (1 1/2 cups) or 8 ounces cooked pork (1 1/2 cups) or 8 ounces cooked chicken (1 1/2 cups) or 8 ounces cooked turkey (1 1/2 cups) or 8 ounces cooked beef (1 1/2 cups) or 8 ounces cooked goat meat, cut into bite-size strips (1 1/2 cups) |
1 medium tomato, chopped |
1/2 small cucumber, thinly sliced |
1/2 cup feta cheese, crumbled |
6 radishes, thinly sliced |
1/4 cup green onion, thinly sliced |
2 tablespoons pitted ripe olives, sliced |
1/2 cup greek vinaigrette (recommend greek vinaigrette) |
4 anchovy fillets, drained rinsed and patted dry (optional) |
Directions:
1. In large bowl, toss together all greens and divide among 5 salad plates.
2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
4. If desired, top each with anchovy fillet.
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