Meditteranean Salad
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 large romaine lettuce hearts, chopped into bite size pieces
- 453.59 g can dark red kidney beans, rinsed and drained
- 0 red onion, thinly sliced
- 118.29 ml feta cheese, crumbled
- 12 large green olives, unstuffed
- 1 English cucumber, cut lengthwise into 4 then sliced thin
- 1 avocado, peeled and cut into 1/2-inch cubes
- 236.59 ml crouton
- 118.29 ml honey mustard dressing (Kraft Fat Free is a great choice)
- black pepper, freshly ground
directions
- Chop romaine and put into large shallow bowl, or divide among 4 plates.
- Spread rinsed, drained kidney beans on top.
- Scatter Feta cheese, olives, avocado, sliced cucumbers and sliced red onions over top to make it all look pretty.
- Scatter croutons over all.
- Drizzle dressing all over the salad.
- Grind black pepper on top to taste.
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RECIPE SUBMITTED BY
Hello from the Willamette Valley in Oregon, truly a land of milk and honey.
Cooking is my favorite hobby, but as I still work full time, meals must taste great and be relatively healthy, but be quick to fix. There is not a lot of time for complicated, time-consuming recipes. I like to keep things simple while maintaining top flavor. Have recently re-discovered my big food processor and am enjoying letting it speed up the prep work wherever possible.
<img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">