This delicious, Mediterranean-style chopsalad makes a satisfying entree salad. Pair with crunchy breadand wine of your choice.
Recipe: Crumbled Feta ChopSalad
1/4 cup (1 ounce) Wisconsin Feta cheese
1/4 cup boneless turkey breast, cooked
1/4 cup salami
2 tablespoons yellow tomatoes, diced
2 tablespoons Roma tomatoes, diced
2 tablespoons red onion, diced
2 tablespoons radicchio, chopped
2 ounces broccoli florets, blanched
1/4 cup fennel bulb, blanched
1/4 cup cooked Anchi de pepi pasta
2 tablespoons pepperoncini
2 tablespoons kalamata olives
Salt and pepper, to taste
2 fluid ounces roasted garlic vinaigrette
Makes 2 servings.
Recipe courtesy of Wisconsin Milk MarketingBoard, Inc.
Chicken and Mandarin Orange Chopped Salad By Cooking for Busy People with Dawn HallIf the Crumbled Feta ChopSalad recipe was useful and interesting, you can share it with your friends or leave a comment.