Layered Greek Salad For A Crowd

• 6 cups chopped romaine lettuce
• 2 cups tightly packed baby spinach leaves
• 2 cups whole wheat medium pasta shells, cooked, cooled
• 1 large tomato, chopped
• 1 cucumber, quartered lengthwise, sliced
• 1 small red onion, quartered, sliced
• 1/2 cup reduced fat mayonnaise
• 1/2 cup lite Caesar dressing
• 1 pkg. (3.5 oz.) ATHENOS Crumbled Reduced Fat Feta Cheese
• 1/4 cup pitted kalamata olives

1. COMBINE lettuce and spinach; place half in 6-qt. serving bowl.
2. COVER with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
3. MIX mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.
4. Salad can be refrigerated overnight before serving.

romaine lettuce, baby spinach leaves, whole wheat medium pasta shells, tomato, cucumber, red onion, mayonnaise, lite caesar dressing, cheese, olives

Taken from www.myrecipes.com/recipe/layered-greek-salad-for-a-crowd (may not work)