Greek Salad II recipe

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Ingredients

1 head romaine lettuce- rinsed, dried and chopped
4 stalks celery, chopped
1 onion, chopped
1 (15 ounce) can baby peas
2 ripe tomatoes, cut into wedges
6 ounces crumbled feta cheese
1 ½ cups mayonnaise
½ cup vinaigrette salad dressing
6 ounces marinated chicken

Nutrition Info

754.6 calories
carbohydrate: 21.9 g
cholesterol: 77.9 mg
fat: 68.2 g
fiber: 5.4 g
protein: 16.7 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1181 mg
sugar: 10.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium-high heat.

  2. Remove chicken from marinade and drain. Place on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

  3. In a large bowl, combine Romaine, celery, onion, peas, tomatoes and toss with enough vinaigrette to coat.

  4. In a food processor, add the crumbled feta and mayonnaise. Blend until smooth.

  5. Place the tossed salad on a dinner plate and top with the feta mixture and grilled chicken or beef.

Recipe Yield

4 to 6 servings

Recipe Note

Use your favorite vinaigrette or marinade for this salad and serve with hot bread for a hearty meal. This is also delicious without the chicken or beef.

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