Greek Greens with Potato Salad

Recipe Directions

Greek Dressing, click here for recipe
8 cups pre-washed mixed salad greens of choice, medium-packed
1 jar (6 ounces) pitted Kalamata olives*
4 Roma tomatoes
2 Kirby cucumbers*
1 small red onion, optional
1 pint (2 cups) creamy deli potato salad
Crumbled reduced-fat feta cheese, to taste

Make Greek Dressing. (Click here.)

Place lettuce in a 3-quart or larger serving bowl. Drain olives and add to salad. Slice tomato into 1/4-inch slices (leaving the peel on) and add to salad. Thinly slice cucumber (with peel) and onion and add. Toss well.

To serve, drizzle dressing over salad and toss to coat. Place 1/4 cup potato salad in the center of each serving plate. Top with about 1 1/2 cups of salad mixture. Sprinkle with crumbled feta cheese to taste and serve.

* Cooking Notes

Buying the pitted olives saves time, but don’t forgo these beauties if all you can find contain pits. It only takes a few extra minutes to pit the olives and this can be done up to 4 days ahead. Then the olives can be refrigerated until you are ready for the salad.

One hothouse cucumber can be used instead of the Kirbys.