Mediterranean Salad
6th November 2006
| This colorful, quick-to-fix party-size salad offers a kaleidoscope of colors, flavors and textures. |
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Prep Time:10 min
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Start to Finish:10 min
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Makes:8 servings
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| 1 | bag (16 ounces) lettuce or 1 small head lettuce, torn into bite-size pieces (6 cups) |
| 1 | bag (8 to 10 ounces) fresh spinach, torn into bite-size pieces |
| 1 | small red onion, thinly sliced |
| 1 | can (6 ounces) pitted ripe olives, drained |
| 1/4 | cup Italian dressing |
| 1 | jar (6 to7 ounces) marinated artichoke hearts, undrained |
| 1/3 | cup Betty Crocker® Bac~Os® bacon flavor bits or chips |
| 1/4 | cup feta cheese, crumbled |
| 1. | Toss lettuce, spinach, onion and olives in large salad bowl; refrigerate. |
| 2. | Just before serving, toss with dressing and artichoke hearts. Sprinkle with bacon flavor bits and cheese. |
| Substitution |
| Try an herb-flavored version of feta cheese to add even more punch to this splendid salad. |
| Success |
| Double the artichoke heart “hits” in this salad by cutting each artichoke in half. |
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