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Layered Greek Salad for a Crowd

1hr
40min
18 servings, 1 cup each

What You Need

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
1/2  cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
1/2  cup KRAFT Lite Creamy Caesar Dressing
1  pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
1/4  cup pitted Kalamata olives
Layered Greek Salad for a Crowd Layered Greek Salad for a Crowd

Make It

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.