Layered Greek Salad for a Crowd

Ingredients

• 2 cups tightly baby spinach leaves packed
• 0.5 cup lite creamy caesar dressing kraft
• 2 cups shells whole wheat cooled cooked
• 1  cucumber sliced quartered
• 0.3 cup kalamata olives pitted
• 0.5 cup mayo with olive oil reduced fat mayonnaise kraft
• 1 small onion red sliced quartered
• 3.5 oz athenos reduced fat feta cheese crumbled
• 6 cups romaine lettuce chopped
• 1 large tomatoes chopped

Equipment

• bowl

Directions

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.