Feta cheese, tomatoes, red onions and cucumbers give this big spinach salad with tuna its decidedly Greek flavor.
What You Need
Original recipe yields 4 servings
6 cups baby spinach leaves
2 cups grape tomatoes
1 cup chopped green pepper s (about 1 large)
1 cup halved cucumber slices
1/2 cup thin red onion slices (about 1 small)
2 pouches (3 oz. each) albacore tuna
1/2 cup KRAFT Greek Vinaigrette Dressing
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
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Let's Make It
Place spinach on large serving platter or divide evenly among four salad plates; set aside.
Combine tomatoes, peppers, cucumbers, onions and tuna in medium bowl. Add dressing; toss to coat.
Spoon over spinach; sprinkle with cheese.
This main-dish salad provides more than 1-1/2 cups of the recommended 2-1/2 cups of vegetables per day.
Prepare as directed, using KRAFT Light Red Wine Vinaigrette Dressing and 1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese.
For a meatless version, prepare as directed substituting 1 drained can (14 oz.) chickpeas (garbanzo beans) for the tuna.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
4 servings, 2-1/2 cups 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.