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Tossed Greek Salad

Tossed Greek Salad

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Pillsbury Kitchens

Updated Feb 3, 2011

Tossed Greek Salad

Tossed Greek Salad

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Prep Time 25 min
Total 25 min
Ingredients 10
Servings 12

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Ingredients

2 (6-inch) pita (pocket) breads, split into 4 rounds
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 (10-oz.) pkg. European or other romaine mixed salad greens
2 medium tomatoes, cubed
1 medium cucumber, halved lengthwise, thinly sliced
1/2 cup halved red onion rings
1/2 cup pitted kalamata olives
2 oz. (1/2 cup) crumbled feta cheese
1/2 cup purchased balsamic vinaigrette salad dressing

Instructions

Step
1

Place pita bread rounds on ungreased cookie sheet, outer surface up. Broil 3 to 4 inches from heat for 2 to 3 minutes or until lightly browned, turning once.
Step
2

Brush bread rounds evenly with oil. Sprinkle evenly with Parmesan cheese. Broil an additional 1 to 2 minutes or until lightly browned and toasted.
Step
3

Cut bread rounds into 1 1/2x1/2-inch strips. Cool 5 minutes or until completely cooled.
Step
4

Meanwhile, in very large bowl, combine salad greens, tomatoes, cucumber, onion rings, olives and feta cheese; toss gently.
Step
5

Just before serving, pour dressing over salad. Add pita bread strips; toss gently.

Nutrition

140 Calories

10g Total Fat

3g Protein

9g Total Carbohydrate

2g Sugars

Nutrition Facts

Serving Size: 1 Cup

Calories: 140

Calories from Fat: 90

Total Fat: 10g; 15%

Saturated Fat: 2g; 10%

Cholesterol: 5mg; 2%

Sodium: 230mg; 10%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 1g; 4%

Sugars: 2g

Protein: 3g

% Daily Value*:

Vitamin A: 10%; 10%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 4%; 4%

Exchanges:

2 Vegetable; 2 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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