1 Tbsp. Kraft Greek with Feta and Oregano Dressing
1 cup chopped romaine lettuce
1/2 cup chopped tomatoes
1/2 cup chopped cucumbers
1/4 cup chopped red onions
1/3 cup flaked drained canned white tuna in water
3 Tbsp. Kraft Feta with Oregano, Sun Dried Tomatoes and Cracked Peppercorns Cheese
1 Tbsp. sliced black olives
SPOON dressing into 3-cup resealable container; top with remaining ingredients. Cover with lid.
REFRIGERATE until ready to pack in insulated lunch bag.
SHAKE container to coat salad with dressing just before serving.
tips shredded cooked chicken breast or drained canned garbanzo beans for the tuna.
MAKE AHEAD Salad can be stored in refrigerator up to 24 hours before serving.