Shelly's Recipe

MEDITERRANEAN STACKED SALAD

Category: Salad

2 cucumbers, seeded and chopped
1/2 tsp. salt
2 cups sour cream
2 large cloves garlic, minced
3 cups washed and stemmed spinach
2 cups drained garbanzo beans
1 tsp. dried oregano
2 tbsp. lemon juice
1 cup chopped roasted red peppers
3 cups sliced Rotisserie Chicken
1/2 cup chopped basil
1-1/2 cups chopped, prepared artichoke hearts
1/8 tsp. crushed red pepper
1 cup chopped black or Kalamata olives
Freshly ground pepper
1 small red onion, thinly sliced
1 cup halved grape tomatoes
4 oz. crumbled feta cheese

To begin, make the cucumber/sour cream topping. Placed chopped cucumbers in a strainer, sprinkle with salt and place over a bowl to drain. Transfer to another bowl and stir in the sour cream, garlic, salt and pepper. Set aside.

To assemble the salad, select a deep, clear glass bowl (a trifle bowl is ideal). Fill the bottom of the bowl with the spinach. Spoon garbanzo beans on top and sprinkle with lemon juice and oregano. Layer roasted peppers and chicken slices. Sprinkle chopped basil over chicken. Follow with artichoke hearts, crushed red pepper and olives. Spread the cucumber/sour cream mixture to cover the top. Chill, covered, for at least 3 hours (or overnight).

When ready to serve, garnish the top with red onion, tomatoes and feta cheese. Serves 6


NOTE: Salad needs to be chilled, so you may want to prepare it a day in advance.