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Mediterranean Green Salad

“This colorful, beautiful salad is a great way to use veggies from your summer garden—and always a hit with friends and family! On days when it’s too hot to cook, I buy a rotisserie chicken from the grocery store, shred it and add to the recipe to make it a complete meal.” Angela Larson – Tomahawk, WI
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings


  • 1 package (16 ounces) ready-to-serve salad greens
  • 2 cups grape tomatoes
  • 6 green onions, thinly sliced
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and coarsely chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • 1 medium sweet yellow pepper, cut into thin strips
  • 3/4 cup pitted Greek olives, halved
  • 1/2 cup sunflower kernels
  • 1/2 cup Italian salad dressing


  • In a large salad bowl, combine the first eight ingredients. Just before serving, drizzle with salad dressing; toss to coat.
Nutrition Facts
1 cup: 194 calories, 16g fat (3g saturated fat), 6mg cholesterol, 594mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 5g protein.

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  • chrissteve
    Mar 3, 2010

    My family loved this great combination of flabors. It was a real hit!