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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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âI came up with this salad for a work luncheon, and everyone loved the combination, recalls Susan Harman of Pacifica, California. Using pre-sliced mushrooms and pepperoncinis, pre-crumbled feta cheese and bottled salad dressing makes it a great time-saver, too.â Ingredients:
4 cups spring mix salad greens |
1 cup sliced fresh mushrooms |
1 cup cherry tomatoes |
1 cup pitted ripe olives, drained |
1 cup (4 ounces) crumbled feta cheese |
1/4 cup sliced pepperoncini |
2/3 cup creamy parmesan romano salad dressing |
25 to 30 pieces breaded chicken nuggets, baked according to package directions, optional |
Directions:
1. In a large salad bowl, combine the first six ingredients. If desired add 5-6 cooked chicken nuggets. Drizzle with dressing and toss to coat. Serve immediately. Yield: 5 servings.
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