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Greek Tossed Salad

Categories: Vegetarian
Type: Salads

Greek salad is a mainstay of diner menus in New York, and it's a healthy choice for serving at home.

Serves: Serves: 4


  • 4 cups torn Romaine lettuce
  • 1 cup unpeeled and chopped fresh tomato
  • 1/4 cup (1 ounce) sliced ripe olives
  • 1 cup + 2 tablespoons (4.5 ounces) crumbled feta cheese
  • 1/2 cup Kraft Fat Free Ranch Dressing
  • 2 tablespoons Kraft fat-free mayonnaise
  • 1/2 teaspoon dried basil
  • 10 Ritz Reduced Fat crackers, made into coarse crumbs

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  1. In a large bowl, combine Romaine lettuce, tomato, olives, and feta cheese.
  2. In a small bowl, combine Ranch dressing, mayonnaise, and basil.
  3. Add dressing mixture to lettuce mixture. Toss gently to combine.
  4. For each serving, place 1 1/4 cups salad on a plate and sprinkle about 1 1/2 tablespoons cracker crumbs over top.
  • A self-seal sandwich bag works great for crushing crackers.

excerpted from:

From COOKING HEALTHY ACROSS AMERICA by JoAnna Lund. Used by arrangement with Perigee, a member of Penguin Group (USA) Inc. Copyright © 2000 by Healthy Exchanges, Inc.

If you'd like to buy this book, click here or on the book cover.

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