Recipe Detail

Mediterranean Cafe Salad and Lacy Cheese Crisps

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  1. 1/4 cups - vegetable or olive oil
  2. 3 tablespoons - red or white wine vinegar
  3. 1 envelopes - Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
  4. 1 cloves - garlic pressed
  5. 1/2 - medium cucumber scored, seeded, sliced
  6. 1/2 cups - kalamata olives pitted, halved or sliced
  7. 1/2 cups - diced red bell pepper
  8. 1/2 cups - chopped red onion
  9. 1 - small carrot grated
  10. 2 cups - diced cooked chicken
  11. 1 packages - hearts of romaine lettuce about 8 cups
  12. 1 cans - Great Northern beans 15.5 oz., drained, rinsed
  13. 1/2 cups - crumbled feta cheese
  14. 4 ounces - Colby and Monterey Jack Cheese blend sliced into twelve 1/4-inch thick slices


For dressing: In a small bowl combine oil, vinegar, soup mix and pressed garlic; whisk until blended and set aside.

For salad, score cucumber lengthwise using a lemon zester/scorer; remove seeds using a corer, then using Ultimate Slice & Grate fitted with v-shaped blade, slice cucumber; cut slices in half. Using Cherry & Olive Pitter, pit olives; cut in half. Dice bell pepper using Chef's Knife and chop onion using Food Chopper. Grate carrot with the Deluxe Cheese Grater.

Place vegetables, chicken, lettuce and beans into a medium serving bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, if desired. Serve immediately with Lacy Cheese Crisps.

For Lacy Cheese Crisps: Slice the 4-ounce chunk of cheese into twelve 1/4-inch thick slices; cut each slice in half to make 24 squares. Place squares 1 inch apart on large round baking stone. Bake at 375 degrees F for 16-18 minutes or until edges are lightly browned. Immediately remove to cooling rack; cool completely.


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