Greek Salad

READY IN: 20mins
Recipe by Dreamer in Ontario

This versatile salad is a great lunch or light dinner. It's also a delicious way to use up leftover cooked meat or poultry. From Better Homes and Gardens New Cookbook.

Top Review by UmmBinat

Delicious. I used organic curly endive & organic baby spinach both from our weekly local organic produce basket, I used organic chicken breast that had been baked on a whole chicken, sadly no tomato as I had none on hand, organic cucumber, soft goat cheese in place of feta which was good, organic radishes, organic green onion, klamata olives, and the recommended vinegrette, recipe#424052, no optional anchovies fillets.

Ingredients Nutrition


  1. In large bowl, toss together all greens and divide among 5 salad plates.
  2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
  3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
  4. If desired, top each with anchovy fillet.

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