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Salads & sides

Layered Greek Salad for a Crowd

4.5 (2)
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Layered Greek Salad for a Crowd recipe
photo by:
kraft
Great salad, but best to make in a 9x13 glass dish or pan, that way you can scoop out a little of each layer....in this big bowl, you're not always able to do that.....I mu...read more
posted by
mikentuckylady717
on 12/16/2011
time
prep:
25 min
total:
1 hr 40 min
servings
total:
18 servings, 1 cup each
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What You Need

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 KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2
cup KRAFT Lite Creamy Caesar Dressing
1
pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4
cup pitted kalamata olives

Make It

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.

Kraft Kitchens Tips

Make Ahead
Salad can be refrigerated overnight before serving.
K:60792v0:128455
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