Greek Feta Salad

Greek Feta Salad
Yield:
24 servings, 1 salad (250 g) each

Ingredients

Ingredients Weights Measures
iceberg lettuce, torn 3 lb. [1.6 kg] 8 qt. [8 L]
tomatoes, seeded, chopped 3 lb. [1.6 kg] 2 qt. [2 L]
English cucumbers, chopped 2 lb. [1.1 kg] 1-3/4 qt. [1.75 L]
green peppers, chopped 12 oz. [340 g] 3 cups [750 mL]
red onions, thinly sliced 12 oz. [340 g] 2 cups [500 mL]
Pure Kraft Refrigerated Greek Feta Dressing 12 oz. [340 g] 1-1/3 cups [325 mL]
pitted Kalamata olives 11 oz. [310 g] 2 cups [500 mL]
crumbled feta cheese 1 lb. [450 g] 2 cups [500 mL]
iceberg lettuce, torn 14 oz. [400 g] 2 qt. [2 L]
tomatoes, seeded, chopped 14 oz. [400 g] 2 cups [500 mL]
English cucumbers, chopped 10 oz. [285 g] 1-3/4 cups [425 mL]
green peppers, chopped 3 oz. [85 g] 3/4 cup [175 mL]
red onions, thinly sliced 3 oz. [85 g] 1/2 cup [125 mL]
Pure Kraft Refrigerated Greek Feta Dressing 3 oz. [85 g] 1/3 cup [75 mL]
pitted Kalamata olives 2-3/4 oz. [77 g] 1/2 cup [125 mL]
crumbled feta cheese 4 oz. [115 g] 1/2 cup [125 mL]

Directions

For each serving: Combine 65 g each lettuce and tomatoes, 47 g cucumbers, and 14 g each peppers, onions and dressing; place on plate. Top with 50 g olives and 75 g cheese.

Kraft Kitchens Tips

Substitute
Substitute romaine lettuce for the iceberg lettuce.
Variation
For a more traditional Greek salad, omit the lettuce.

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Nutritional Information
Calories
 150
Total fat
 11 g
Saturated fat
 3.5 g
Cholesterol
 15 mg
Sodium
 440 mg
Carbohydrate
 11 g
Dietary fibre
 3 g
Sugars
 6 g
Protein
 5 g
Vitamin A
 15 %DV
Vitamin C
 40 %DV
Calcium
 15 %DV
Iron
 10 %DV