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Mediterranean Cafe' Salad Recipe

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This recipe for Mediterranean Cafe' Salad, by , is from Pampered Chef Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

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1/4 cup oil
3 tbsp. red or white wine vinegar
1 envelope savor herb & garlic soup mix
1 garlic clove, pressed

1/2 medium cucumber, scored, seeded and sliced
1/2 cup olives, sliced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 small carrot, grated
2 cups diced cooked chicken
1 (10 ounce) package hearts of romaine
1 (15.5 ounce) cans Great Northern Beans, drained and rinsed
1/2 cup crumbled feta cheese

1. For dressing, combine oil, vinegar, soup mix and garlic; whisk until blended and set aside.

2. For salad, place vegetables, chicken, lettuce and beans in large serving bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, if desired. Serve immediately with Lace Crisps, if desired.

Yield: 6 servings

Nutritional info: 290 calories, 16g fat, 20g carbs, 4g fiber, 17g protein

Lacy Cheese Crisps:

Slice a 4-ounce chunk of Colby & Monterey jack cheese blend into twelve 1/4 -inch thick slices; cut each slice in half to make 24 squares. Place squares 2 -inches apart on large round stone. Bake @ 375 for 14 to 16 minutes or until cheese is lacy in appearance and edges are light golden brown. Cool 1 minute on baking stone; remove to cooling rack.




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