↞ recipe box start page
Category: Salad
Prep Time: Cook Time: Total Time:
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.
view more member recipes
MEDITERRANEAN STACKED SALAD
view my recipes
print
save
Category: Salad
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Stacked Pasta Salad
by sgre52160
1 lb tri-colored pasta twists 1 container (16 oz) sour cream 1 cup mayonnaise 1/2 cup milk 4 scallions, thinly sliced 1 tbsp dried tarragon 2 tsp salt 1-1/2 tsp black pepper 1 bunch (2 to 3 st
by sgre52160
1 lb tri-colored pasta twists 1 container (16 oz) sour cream 1 cup mayonnaise 1/2 cup milk 4 scallions, thinly sliced 1 tbsp dried tarragon 2 tsp salt 1-1/2 tsp black pepper 1 bunch (2 to 3 st
Mediterranean Tomato Salad
by ICOOK2
1 clove garlic 3 large, ripe tomatoes, cut into bite-size pieces 12 pitted black olives, halved 3/4 cup cubed Feta cheese 3 tablespoons red wine vinegar 1/2 cup olive oil 1/2 teaspoon dried o
by ICOOK2
1 clove garlic 3 large, ripe tomatoes, cut into bite-size pieces 12 pitted black olives, halved 3/4 cup cubed Feta cheese 3 tablespoons red wine vinegar 1/2 cup olive oil 1/2 teaspoon dried o
Mediterranean Summer Salad
by sgre52160
1 large English cucumber (peeled and cut into bite-sized pieces) 2 large tomatoes (cored and cut into bite-sized pieces) 1 can black olives (pitted and halved) 1 medium red onion (cut into small pi
by sgre52160
1 large English cucumber (peeled and cut into bite-sized pieces) 2 large tomatoes (cored and cut into bite-sized pieces) 1 can black olives (pitted and halved) 1 medium red onion (cut into small pi
Mediterranean Bean Salad
by sgre52160
1 1/2 lbs. green beans 1 clove garlic Salt and pepper to taste 4-6 tbsp lemon juice 1 small onion, finely chopped 2 tbsp finely chopped parsley 4-6 tbsp olive oil Wash and snap beans, cut int
by sgre52160
1 1/2 lbs. green beans 1 clove garlic Salt and pepper to taste 4-6 tbsp lemon juice 1 small onion, finely chopped 2 tbsp finely chopped parsley 4-6 tbsp olive oil Wash and snap beans, cut int
Mediterranean Couscous Salad
by sgre52160
2 cups water 1 1/2 cups plain couscous Salt 3 tbsp lemon juice 1 medium clove garlic, minced 1/3 cup extra-virgin olive oil 1 can (16-oz) chickpeas, drained and rinsed 1/2 c
by sgre52160
2 cups water 1 1/2 cups plain couscous Salt 3 tbsp lemon juice 1 medium clove garlic, minced 1/3 cup extra-virgin olive oil 1 can (16-oz) chickpeas, drained and rinsed 1/2 c
view more member recipes