1 bag romaine lettuce, about 6 cups
1 large cucumber, peeled and chopped, about 2½ cups
3 medium tomatoes, chopped, about 2½ cups or cherry tomatoes, chopped
1 medium red onion, chopped, about 1 cup
16 Kalamata olives, sliced in half
½ cup fat-free feta cheese, crumbled
¾ cup Cardini’s Light Caesar Vinaigrette, Girard’s Light Balsamic Vinaigrette or Paul Newman’s Light Balsamic Dressing
⅓ cup fat-free feta cheese
¾ teaspoon dried oregano leaves
1. In a large bowl, add all salad ingredients except feta cheese. Refrigerate until ready to serve.
2. In a small bowl, add dressing ingredients. Whisk together to blend well. Refrigerate until ready to toss.
3. To serve-toss dressing with salad. Divide among 4 plates. Top each with 2 tablespoons of feta cheese. If you’re serving buffet style, add feta cheese to the salad before tossing.
Makes 4 main-course salads (about 3½ cups each serving)
for 1 main course salad(about 3½ cups each serving) including dressing
4g sat fat
SmartPoints value : 7