Greek Salad

From Dayna Larsen

1 bag baby spinach

1/4 red onion chopped

16 ounces cooked penne pasta

1 cucumber peeled, cut into quarter

2 chicken breasts cubed, browned and seasoned with Italian seasonings

feta cheese

1 can whole olives

1 package baby tomato

Dressing:

1 tbsp. lemon juice

1/4 teaspoon garlic, minced or 1/2 garlic clove

1/4 cup olive oil

1 tbsp. sugar

1/2 cup red wine vinegar

dash of salt and pepper

1/2 teaspoon oregano

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Mix dressing together then pour over salad before serving. Serve with baked pita chips.

For a printable version, click here.