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Layered Greek Salad for a Crowd

Prep time 25 mins
Refrigerate time 1 hr
Yield 18 servings, 1 cup each
This layered Greek salad is ideal for a potluck, where everyone can get a piece of the creamy, cheesy, spinachy, olive-studded action.


  • 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

How to Make It

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

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

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

  4. Make Ahead: Salad can be refrigerated overnight before serving.