1/3 cup drained canned white tuna in water, flaked
3 Tbsp. crumbled feta cheese
1 Tbsp. sliced black olives
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Let's Make It
Spoon dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
Refrigerate until ready to pack in insulated lunch bag.
Shake container to coat salad with dressing just before serving.
Substitute shredded cooked chicken breast or drained canned garbanzo beans for the tuna.
Salad can be stored in refrigerator up to 24 hours before serving.
Prepare using KRAFT Greek Vinaigrette Dressing.
The lettuce in this low-calorie main-dish salad is not only a good source of vitamin A, but it also teams up with the tomatoes to provide vitamin C.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 serving.
* 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.