Layered Greek Salad For A Crowd Food

LAYERED GREEK DIP

Steps:

• Add cream cheese, lemon juice, Italian seasoning and garlic in a medium mixing bowl. Beat with an electric mixer until combined.
• Spread cream cheese mixture into a serving dish. Spread the hummus on top of the cream cheese mixture then top with the remaining ingredients.
• Cover and refrigerate for at least 2 hours and up to 12 hours. Serve with pita chips.

LAYERED GREEK SALAD

Steps:

• Layer salad in a glass trifle dish starting with the lettuce on the bottom, then tomatoes, cucumbers, olives, red onions, and ending with the feta cheese layer. Cover.
• To prepare dressing, add all dressing ingredients to a mason jar, add lid and shake well to combine.
• Place salad and dressing in the refrigerator to sit for a couple hours or until ready to serve. The dressing is best if it sits for a couple hours.

LAYERED GREEK SALAD FOR A CROWD

Steps:

• Combine lettuce and spinach; place half in 6-qt. serving bowl.
• Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.
• Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

GREEK SALAD LAYERED DIP

Steps:

• Grate the cucumber on the large holes of a box grater into a bowl. Toss with 1/4 teaspoon salt and pour into a fine-mesh sieve set over a bowl. Let stand for 10 minutes. Using your hands and working with a bit of the cucumber at a time, squeeze the excess liquid out of the cucumber and place the cucumber in a large bowl. Add the yogurt, feta, garlic, 1/4 cup of the chopped mint, 1/4 teaspoon salt and 1/4 teaspoon pepper to the bowl with the cucumber. Stir to combine and add more salt and pepper to taste. Transfer to a shallow serving bowl.
• Toss the tomatoes, red onion, olives and remaining 2 tablespoons mint together in a medium bowl. Sprinkle the mixture over the cucumber mixture. Serve the dip with warm pita or vegetable chips.

LAYERED SALAD FOR A CROWD

Steps:

• For dressing, in a small bowl, whisk the mayonnaise, milk, dill and seasoning blend. , In a 4-qt. clear glass serving bowl, layer the romaine, carrots, onion and cucumber (do not toss). Pour dressing over the top; sprinkle with peas, cheese and bacon. Cover and refrigerate until serving.

GREEK SALAD FOR A CROWD

Steps:

• Add green beans to pan of boiling water; cook 1 to 2 min or until crisp-tender. Drain. Immediately add green beans to bowl of ice water; let stand until cooled. Drain.
• Arrange green beans and all remaining ingredients except dressing on platter.
• Drizzle with dressing.

LAYERED GREEK SALAD

Steps:

• Cut the tomatoes into segments and layer them into a dish or salad bowl.
• Sprinkle liberally with oregano and black pepper.
• Sprinkle with a tablespoon or so of salad dressing.
• Slice the cucumber and quarter the slices, and place on top of the tomatoes.
• Slice half the black olives and place them on top of the cucumber.
• Slice the green onions and put them on next.
• Slice then quarter the zucchini and add it.
• Slice and add the remaining olives.
• Sprinkle with oregano.
• Add the feta cheese to taste.
• Sprinkle more salad dressing on top.