Greek Salad II

Greek Salad II

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    40 m
RLW401
Recipe by  RLW401

“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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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

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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.

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Review (1)

Rate This Recipe
Live, Laugh, Love, Cook
4

Live, Laugh, Love, Cook

This recipe was very good! The only changes tat I made were that I didn't add the peas, and I added lots of carrots! Thanks for the fantastic recipe! :D

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 755 cal
  • 38%
  • Fat
  • 68.2 g
  • 105%
  • Carbs
  • 21.9 g
  • 7%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 1181 mg
  • 47%

Based on a 2,000 calorie diet

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Greek Salad III

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Greek Salad by Filippo Berio(R)