Layered Greek Salad for a Crowd

Athenos Feta
Layered Greek Salad for a Crowd Recipe
This layered Greek salad is ideal for a potluck, where everyone can get a piece of the creamy, cheesy, spinachy, olive-studded action.
18 servings, 1 cup each


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6 cups chopped romaine lettuce
2 cups tightly packed baby spinach leaves
2 cups whole wheat medium pasta shells, cooked, cooled
1 large tomato, chopped
1 cucumber, quartered lengthwise, sliced
1 small red onion, quartered, sliced
1/2 cup reduced fat mayonnaise
1/2 cup lite Caesar dressing
1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4 cup pitted kalamata olives


Prep: 25 Minutes
Refrigerate: 1 Hours

COMBINE lettuce and spinach; place half in 6-qt. serving bowl.

COVER with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.

MIX mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Make Ahead: Salad can be refrigerated overnight before serving.


Created date

September 2013