Layered Greek Salad

Layered Greek Salad is a main course that serves 8. Watching your figure? This gluten free and primal recipe has 179 calories, 18g of protein, and 7g of fat per serving. For $2.81 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 8 hours and 25 minutes. It is a reasonably priced recipe for fans of Mediterranean food. This recipe is liked by 32 foodies and cooks. This recipe from BettyCrocker.com requires feta cheese, salad greens, cucumber, and kalamatan olives. Overall, this recipe earns a tremendous spoonacular score of 94%. Layered Greek Salad, Greek Salad Layered Dip, and Layered Greek Salad for a Crowd are very similar to this recipe.

Servings: 8

Preparation duration: 25 minutes

Cooking duration: 480 minutes

 

Ingredients:

1 pint grape or cherry tomatoes, halved

2 cups cubed cooked chicken breast

1 medium cucumber, quartered lengthwise, thinly sliced

3/4 teaspoon dried dill weed

2/3 cup fat-free (skim) milk

1 container (3.5 oz) crumbled reduced-fat feta cheese (3/4 cup)

1 box (9 oz) frozen chopped spinach

1 container (5.3 oz) Yoplait® Greek 100 lemon yogurt

1/4 cup pitted kalamata olives, halved

1 teaspoon lemon-pepper seasoning

1/4 cup low-fat salad dressing or mayonnaise

1/2 medium red onion, halved, thinly sliced (1 cup)

8 cups bite-size pieces salad greens

Equipment:

food processor

blender

bowl

Cooking instruction summary:

1 Cook spinach as directed on box. Rinse with cold water until cooled. Drain, squeezing out as much liquid as possible. 2 In food processor, place spinach and remaining Dressing ingredients. (Do not use blender.) Cover; process 1 to 2 minutes, stopping occasionally to scrape sides, until smooth. 3 In very large (5-quart) glass bowl, place about half of the salad greens. Layer with chicken, tomatoes and cucumber. Reserve 1/4 cup onion for topping; layer remaining onion over the cucumber. Top with remaining greens. 4 Spread dressing evenly over salad. Sprinkle with cheese, olives and reserved onion. 5 Serve immediately, or cover and refrigerate several hours or overnight. Just before serving, toss salad to coat with dressing.

 

Step by step:


1. 1

2. Cook spinach as directed on box. Rinse with cold water until cooled.

3. Drain, squeezing out as much liquid as possible.

4. 2

5. In food processor, place spinach and remaining Dressing ingredients. (Do not use blender.) Cover; process 1 to 2 minutes, stopping occasionally to scrape sides, until smooth.

6. 3

7. In very large (5-quart) glass bowl, place about half of the salad greens. Layer with chicken, tomatoes and cucumber. Reserve 1/4 cup onion for topping; layer remaining onion over the cucumber. Top with remaining greens.

8. 4

9. Spread dressing evenly over salad. Sprinkle with cheese, olives and reserved onion.

10. 5

11. Serve immediately, or cover and refrigerate several hours or overnight. Just before serving, toss salad to coat with dressing.


Nutrition Information:

Quickview
169k Calories
17g Protein
7g Total Fat
8g Carbs
56% Health Score
Limit These
Calories
169k
8%

Fat
7g
11%

  Saturated Fat
2g
17%

Carbohydrates
8g
3%

  Sugar
4g
5%

Cholesterol
44mg
15%

Sodium
334mg
15%

Get Enough Of These
Protein
17g
35%

Vitamin K
134µg
128%

Vitamin A
4640IU
93%

Vitamin C
25mg
31%

Vitamin B3
5mg
29%

Selenium
16µg
23%

Phosphorus
226mg
23%

Vitamin B6
0.43mg
22%

Manganese
0.41mg
21%

Vitamin B2
0.35mg
20%

Folate
80µg
20%

Calcium
173mg
17%

Potassium
509mg
15%

Magnesium
54mg
14%

Iron
1mg
10%

Vitamin E
1mg
10%

Vitamin B12
0.57µg
10%

Vitamin B1
0.13mg
9%

Zinc
1mg
9%

Copper
0.16mg
8%

Vitamin B5
0.81mg
8%

Fiber
1g
7%

Vitamin D
0.33µg
2%

covered percent of daily need
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I want you more than a Hagen-Daas on a hot summer day.

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