Greek Isles Supper Salad

Greek Isles Supper Salad
Makes:
4 servings
Serving Size:
2 cup
Start to Finish:
35 mins
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Greek Isles Supper Salad

Ingredients
6
ounces small whole grain pasta, such as bow tie or rotini
4
cups broccoli florets
2
cups grape tomatoes, halved
1
13 3/4 ounce can artichoke hearts, drained, rinsed, and quartered
1/4
cup pitted green and/or Kalamata olives, coarsely chopped
1/3
cup Essential Everyday Vinaigrette or desired bottled vinaigrette salad dressing
8
ounces roasted chicken meat, coarsely shredded*
2
ounces feta cheese, crumbled

Directions

  1. Cook pasta according to package directions, adding the broccoli for the last 2 minutes of cooking time. Drain well. Place in an extra-large bowl. Add tomatoes, artichokes, and olives. Add Essential Everyday Vinaigrette; toss gently.
  2. Divide pasta mixture among four dinner plates. Top with chicken and feta cheese.

From the Test Kitchen

*Tip:

Use leftover roasted chicken or purchased roasted chicken.

Essential Everyday Vinaigrette

Ingredients

6
tablespoons olive oil
1/4
cup red wine vinegar
1
tablespoon Dijon-style mustard
1
clove garlic, minced
1
teaspoon honey
1/8
teaspoon salt
 
dash ground black pepper

Directions

  1. In a screw-top jar combine olive oil, vinegar, Dijon-style mustard, garlic, honey, salt and black pepper. Cover and shake well. Use immediately or store in refrigerator for up to 5 days. Allow to stand at room temperature for 30 minutes before using. Makes 2/3 cup.

Nutrition Facts

(Greek Isles Supper Salad)
    Per serving:
  • 476 kcal cal.,
  • 20 g fat
  • (5 g sat. fat,
  • 2 g polyunsaturated fat,
  • 10 g monounsatured fat),
  • 63 mg chol.,
  • 809 mg sodium,
  • 44 g carb.,
  • 10 g fiber,
  • 7 g sugar,
  • 31 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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