Greek Island Nicoise Salad with Mediterranean Vinaigrette

• 2-1/2 qt. KRAFT FREE Italian Dressing
• 2 Tbsp. dried oregano leaves
• 9-1/2 gal. mixed salad greens, torn
• 1-1/2 gal. canned chunk light tuna packed in water, drained, flaked
• 17 each medium tomatoes, each cut into 6 wedges
• 3 qt. cucumbers, sliced, halved
• 3 qt. pitted black olive slices
• 3 cups Reduced fat feta cheese crumbles

1. Mix dressing and oregano; cover.
2. Refrigerate until ready to use.
3. For each serving: Place 3 cups salad greens in carry-out salad container.
4. Top with 1/2 cup tuna, 3 tomato wedges, 1/4 cup cucumbers, 1/4 cup olives and 1 Tbsp.
5. cheese.
6. Pour 3 Tbsp.
7. of the dressing mixture into portion cup; seal lid.
8. Place cup in salad container; close container lid.
9. Refirgerate until ready to serve.

italian dressing, oregano, mixed salad greens, water, tomatoes, cucumbers, feta cheese crumbles

Taken from www.kraftrecipes.com/recipes/-2399.aspx (may not work)