Layered Greek Salad For A Crowd Recipes

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LAYERED GREEK SALAD FOR A CROWD



Layered Greek Salad for a Crowd image

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare "Opa!" in excitement.

Provided by My Food and Family

Categories     Side Dish Recipes

Time 1h40m

Yield 18 servings, 1 cup each

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 100, Fat 4 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 4.202 mg, Sodium 160 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 1 g, Protein 3 g

LAYERED GREEK SALAD



Layered Greek Salad image

Serve this Layered Greek Salad for supper this week and it will be devoured in no time! Everyone loves how beautiful it is!

Provided by Wendy O'Neal

Categories     salads

Number Of Ingredients 15

10 oz bag lettuce or 1 head washed and chopped
1 pint grape tomatoes, halved
2 cucumbers, peeled and chopped
6.5 oz can sliced black olives
1 red onion, diced
7 oz container feta cheese crumbles
1/2 cup olive oil
1 large lemon, juiced
2 tbsp red wine vinegar
1 1/2 tbsp fresh minced garlic (about 4 cloves)
2 tsps dried oregano
1 tsp dried basil
1 tsp SPLENDA® No Calorie Sweetener, Granulated
1/2 tsp salt
1/2 tsp ground black pepper

Steps:

  • Layer salad in a glass trifle dish starting with the lettuce on the bottom, then tomatoes, cucumbers, olives, red onions, and ending with the feta cheese layer. Cover.
  • To prepare dressing, add all dressing ingredients to a mason jar, add lid and shake well to combine.
  • Place salad and dressing in the refrigerator to sit for a couple hours or until ready to serve. The dressing is best if it sits for a couple hours.

GREEK SALAD LAYERED DIP



Greek Salad Layered Dip image

Layer fresh Greek salad toppings over a cool yogurt dip with sweet cucumber and creamy feta cheese for a refreshing, lighter-tasting option at parties.

Provided by Food Network Kitchen

Categories     appetizer

Time 25m

Yield 4 cups

Number Of Ingredients 11

1 seedless cucumber
Kosher salt
2 cups low-fat Greek yogurt
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1/4 cup plus 2 tablespoons chopped fresh mint
Freshly ground black pepper
2 small vine ripe or plum tomatos, diced
1 small red onion, diced
1/2 cup pitted black olives, such as kalamata or nicoise, coarsely chopped
Warm pita bread and/or root vegetable chips (such as Terra Chips), for serving

Steps:

  • Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
  • Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

GREEK SALAD, THE BEST!



Greek Salad, The Best! image

This salad has remained a favorite in our house for many years. I make it often for special occasions and receive rave reviews all around; you will too when you serve this wonderful Greek salad!

Provided by Carol Amos

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 15

1 cup olive oil
3 tablespoons red wine vinegar
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
2 tablespoons finely chopped garlic
2 tablespoons dried oregano, or to taste
1 ½ teaspoons dried basil
1 teaspoon salt, or to taste
freshly ground black pepper to taste
2 heads romaine lettuce, chopped
2 large tomatoes, cut into wedges
1 large cucumber, cut into matchsticks
1 red onion, sliced
1 cup black olives
½ pound feta cheese, crumbled

Steps:

  • Blend olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper together in a food processor until smooth.
  • Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese together in large bowl. Drizzle dressing over vegetable mixture; toss to coat.

Nutrition Facts : Calories 384.7 calories, Carbohydrate 11.8 g, Cholesterol 26.7 mg, Fat 36 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 799.8 mg, Sugar 4.7 g

GREEK-STYLE COUSCOUS SALAD FOR A CROWD



Greek-Style Couscous Salad for a Crowd image

This should be enough to serve about 12 people but that just depends on how much everyone eats, and trust me they will be going for seconds lol! although you will need only about 1/2 to 3/4 cup dressing for the salad the amounts listed will give you about 1-1/2 cups, you may reduce by half is desired and also the salad may be reduced by half, use a mixture of all coloured bell peppers for a colourful presentation but do not use more than 1-1/2 cups bell peppers, plan ahead the salad needs to chill until completely cold before serving, all amounts may be adjusted to taste. I strongly suggest to make the dressing a day in advance to blend the flavors, prep time includes chilling time but is only estimated.

Provided by Kittencalrecipezazz

Categories     Grains

Time 6h

Yield 12 serving(s)

Number Of Ingredients 23

1 cup olive oil
2 -3 teaspoons fresh minced garlic
2 1/2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon season salt (can use white salt)
1/2 teaspoon fresh ground black pepper
2 teaspoons onion powder
2 teaspoons Dijon mustard
4 -5 tablespoons red wine vinegar
1/2 teaspoon sugar (optional)
3 (6 ounce) packages garlic and herb couscous mix (or use favorite flavor)
kalamata olive (to taste, or use sliced pitted black olives)
1 pint cherry tomatoes (halved)
1/2-3/4 cup red bell pepper, seeded and chopped
1/2-3/4 cup green bell pepper, seeded and chopped
1 small cucumber (peeled, seeded and coarsely chopped)
1 small onion, finely chopped
artichoke heart (chopped from a jar, use any amount desired)
1/3 cup fresh parsley, finely chopped
1/2-3/4 cup Greek salad dressing (or to taste)
2 cups crumbled feta cheese
fresh ground black pepper (to taste)
salt (to taste) (optional)

Steps:

  • To make the dressing; in a bowl whisk all dressing ingredients together until well blended (adjust salt and pepper to taste) cover and chill for at least 3 hours or 24 hours (overnight is better).
  • For the salad; cook the couscous according to package directions; transfer to a large bowl and cool completely (using a fork break up any lumps in the couscous).
  • When the couscous is completely cooled, mix in olives, cherry tomato halves, bell peppers, cucumber, onion, artichokes and parsley; add in 1/2 cup of the prepared Greek dressing and toss well to combine (you can add in more dressing to taste if desired).
  • Mix in feta cheese, then season the salad with black pepper and if needed some salt.
  • Cover and chill until completely cold.

Nutrition Facts : Calories 243, Fat 23.5, SaturatedFat 6.3, Cholesterol 22.2, Sodium 292.3, Carbohydrate 5.1, Fiber 1, Sugar 3, Protein 4.3

LAYERED GREEK SALAD



Layered Greek Salad image

Tasty salad for those sick of lettuce! One of each veggie will serve two for lunch or four as a side salad.

Provided by _Pixie_

Categories     Lamb/Sheep

Time 10m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tomatoes (quantities depend on number to be served)
1/2 cucumber
1 zucchini
3 green onions
6 black olives
3 tablespoons crumbled feta cheese
1 teaspoon oregano
black pepper
3 tablespoons vinaigrette dressing or 3 tablespoons Italian salad dressing

Steps:

  • Cut the tomatoes into segments and layer them into a dish or salad bowl.
  • Sprinkle liberally with oregano and black pepper.
  • Sprinkle with a tablespoon or so of salad dressing.
  • Slice the cucumber and quarter the slices, and place on top of the tomatoes.
  • Slice half the black olives and place them on top of the cucumber.
  • Slice the green onions and put them on next.
  • Slice then quarter the zucchini and add it.
  • Slice and add the remaining olives.
  • Sprinkle with oregano.
  • Add the feta cheese to taste.
  • Sprinkle more salad dressing on top.

LAYERED SALAD FOR A CROWD



Layered Salad for a Crowd image

This salad is a favorite of my three sons. I took it to a luncheon honoring our school district's food service manager, and she asked for the recipe. I like to make the dressing the day before so the flavors blend together. -Linda Ashley, Leesburg, Georgia

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 20 servings.

Number Of Ingredients 11

1 cup mayonnaise
1/4 cup 2% milk
2 teaspoons dill weed
1/2 teaspoon seasoning blend
1 bunch romaine, torn
2 medium carrots, grated
1 cup chopped red onion
1 medium cucumber, sliced
1 package (10 ounces) frozen peas, thawed
1-1/2 cups shredded cheddar cheese
8 bacon strips, cooked and crumbled

Steps:

  • For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

Nutrition Facts : Calories 151 calories, Fat 13g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 216mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.

GREEK SALAD FOR A CROWD



Greek Salad for a Crowd image

Need to feed a lot of people? Put together our Greek Salad for a Crowd, sure to put a smile on everyone's faces with Mediterranean flavor.

Provided by My Food and Family

Categories     Beans

Time 25m

Yield 8 servings, 1 cup each

Number Of Ingredients 8

1/2 lb. fresh green beans, trimmed, cut into 1-inch lengths
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) quartered artichoke hearts, drained
1 pkg. (4 oz.) crumbled feta cheese
1 cup grape tomatoes, halved
1/2 cup pitted Kalamata olives
2 hard-cooked eggs, cut into wedges
1/4 cup KRAFT Greek Vinaigrette Dressing

Steps:

  • Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
  • Arrange green beans and all remaining ingredients except dressing on platter.
  • Drizzle with dressing.

Nutrition Facts : Calories 190, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 10 g

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