Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.
What You Need
Original recipe yields 18 servings
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, then sliced crosswise
1 small red onion, quartered lengthwise, then sliced crosswise
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.
This satisfying salad can be refrigerated up to 24 hours before serving.
The romaine lettuce makes this Greek-inspired salad rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
18 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.