Layered Greek Salad

Name: Layered Greek Salad
Prep time: 8 h 25 min
Cook time: 8 h 25 min
Total time: 8 h 25 min
Yield: 8
Cuisine: Mediterranean, European, Greek
Ingredients: 1 pint grape or cherry tomatoes, halved; 473 milliliters cubed cooked chicken breast; 1 medium cucumber, quartered lengthwise, thinly sliced; 1 teaspoons dried dill weed; 158 milliliters fat-free (skim) milk; 99 grams container crumbled reduced-fat feta cheese (3/4 cup); 255 grams box Green Giant® frozen chopped spinach; 150 grams container Yoplait® Greek 100 lemon yogurt; 59 milliliters pitted kalamata olives, halved; 1 teaspoon lemon-pepper seasoning; 59 milliliters low-fat salad dressing or mayonnaise; 2 liters bite-size pieces salad greens

Layered Greek Salad is a gluten free and primal main course. One serving contains 179 calories, 18g of protein, and 7g of fat. This recipe serves 8. If you have kalamatan olives, milk, salad dressing, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 8 hours and 25 minutes.

Instructions

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

Ingredients you will need

Spinach

Water

Drain, squeezing out as much liquid as possible.

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.

Ingredients you will need

Spinach

Equipment you will use

Food Processor