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“This versatile salad is a great lunch or light dinner. It's also a delicious way to use up leftover cooked meat or poultry. From Better Homes and Gardens New Cookbook.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large bowl, toss together all greens and divide among 5 salad plates.
  2. Arrange 1/4 of meat, tomato, cucumber, feta cheese, radishes, green onions and olives on each plate of greens.
  3. Drizzle with Greek Vinaigrette (about 2 tbsp per plate).
  4. If desired, top each with anchovy fillet.

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