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Tuna-Topped Chopped Salad-to-Go

Makes 1 servingSalad

Prep Time: 5 min.

Ingredients

  • 2 - Tablespoon Greek Vinaigrette with Feta Cheese and Oregano Dressing made with Extra Virgin Olive Oil
  • 1 - cup chopped romaine lettuce
  • 1/2 - cup chopped tomatoes
  • 1/2 - cup chopped cucumbers
  • 1/4 - cup chopped red onions
  • 1/3 - cup drained canned white tuna in water, flaked
  • 3 - Tablespoon Crumbled Feta Cheese with Basil & Tomato
  • 1 - Tablespoon sliced black olives

Directions

  1. SPOON dressing into 3-cup resealable container.  Top with lettuce, tomatoes, cucumbers, onions, tuna, cheese, and black olives.  Cover with lid.

  2. REFRIGERATE until ready to pack in insulated lunch bag.

  3. SHAKE container to coat salad with dressing just before serving.

Kraft Kitchens Tips
Substitute

Substitute shredded cooked chicken breast or drained canned garbanzo beans for the tuna.

Make Ahead
Salad can be stored in refrigerator up to 24 hours before serving.

Substitute
Prepare using Greek Vinaigrette Dressing.

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