Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.
What You Need
Original recipe yields 8 servings
1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke heart s, drained
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
1 cup grape tomato es, halved
1/2 cup pitted Kalamata olive s
2 hard-cooked egg s, cut into wedges
1/4 cup KRAFT Greek Vinaigrette Dressing
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Let's Make It
Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
Arrange green beans and all remaining ingredients except dressing on platter.
Drizzle with dressing.
Green vegetables contain natural chlorophyll which gives the vegetables, such as the green beans in this delicious salad, their color. Here the beans are blanched, or cooked for a short time in boiling water, to help brighten the color.
For a change of pace, combine all ingredients except eggs in large bowl. Top with eggs.
Cannellini beans are white Italian kidney beans that are available both in dried and canned forms. They make a wonderful addition to soups and salads. If cannellini beans are not available, use navy beans, great Northern beans or kidney beans instead.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.