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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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âAn 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,â says Carine Nadel in Laguna Hills, California. 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:
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.
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