Mike's Chilled Greek Feta Salad. Chill all vegetables, olives and cheese. You might try this one, with big Greek flavors and a crumbling of feta cheese. Olives, feta, tomatoes and a garlicy, lemon-Dijon dressing turn potato salad into a great Greek salad.
This refreshing Keto Greek Salad is the perfect side dish for a potluck or picnic, but it can also be eaten as an entree for a light lunch or dinner!
Also, if you're making a salad as a meal - you need to bulk it up with things that are healthy but will still keep you full!
This keto greek salad with feta is one of my.
You can cook Mike's Chilled Greek Feta Salad using 17 ingredients and 8 steps. Here is how you cook it.
Ingredients of Mike's Chilled Greek Feta Salad
- You need of Greek Feta Salad.
- It's 1 box (12 oz) of Multi Colored Rotini Pasta.
- You need 2 (8 oz) of Boxes ATHENOS Feta Cheese Chunks [1/4" chop].
- Prepare 5 oz of Shreadded Parmesan Cheese.
- It's 1/4 Cup of Sun Dried Tomatoes [in oil - chopped].
- It's 1 can of Artichokes In Water [drained - chopped].
- It's 1/2 of large Red - Green - Yellow - Orange Bell Pepper [chopped].
- You need 1 can of Black Olives [drained - sliced in half].
- Prepare 1 of large Cucumber [peeled - chopped].
- You need 1 (10.5 oz) of Cherry Tomatoes [sliced in half].
- It's 1/2 cup of Chopped Green Onions.
- It's 1 of Purple Onion [chopped].
- Prepare 1/2 Bunch of Fresh Parsley [rough chop].
- You need 1 of Fresh Cracked Black Pepper [to taste].
- It's 2 tbsp of Fresh Basil [optional].
- You need 1 cup of Banana Peppers [optional].
- You need 2 (16 oz) of Bottles Kraft Zesty Italian Dressing [reserve one bottle].
A light salad with a big taste. Olives, tomatoes, red onion, and cucumbers are dressed with olive oil and a splash of lemon juice and finished with crumbled feta cheese. A yummy and low-fat Greek salad recipe. You can use two green onions instead of the small red onion, if you wish.
Mike's Chilled Greek Feta Salad step by step
- Clean, chop and drain all vegetables. Refrigerate until pasta is ready and cooled down..
- Chop Feta Cheese chunks in semi large chunks and add to vegetables. They will fall apart slightly when mixed with the dressing..
- Shred Parmesan Cheese if not already shreadded..
- Bring a large pot of water to a steady boil and add 1/2 tsp salt and a splash of oil. Pour pasta into boiling water, stirring occasionally and cover for 8 minutes. Or, as per box directions. I'll boil my noodles al dente [just under manufacturers directions] for a toothier chew..
- Drain noodles and place pasta in a large bowl. Immediately add your entire bottle of Italian Dressing to your pasta and mix well. This step is important. Especially if you're serving this dish the same day. Your pasta will instantly begin to absorb your dressing while hot. Allow pasta to cool naturally on the counter..
- Also another great dressing option!.
- After pasta has cooled off - add all of your chopped chilled vegetables and cheeses. Gently fold them in. Refrigerate salad for several hours - gently mixing occasionally. As needed - add your reserved bottle of dressing if you feel your salad is firming up too much with the addition of cheese..
- Authors Notes: #1: I've tried the most expensive Italian Dressings and most of the more cost effective ones. One of the best I've found to date is Kraft Zesty Italian for flavor and price. #2: The flavor of this salad is exponentially better the following day. #3: Stir entire batch of salad from the base upwards each time before serving dishes for best flavor. Enjoy!.
Easy to make and best served chilled or at room temperature, it's a perfect picnic dish. Pour dressing over salad and toss to combine. Divide among chilled salad plates and garnish with extra crumbled feta cheese and sliced tomatoes. This Salad with Grilled Peaches has feta cheese and a honey-lemon dressing that's perfect for an appetizer or as a side salad for dinner. To make the salad you slice the peaches and pop them onto an oiled preheated grill.