Greektown Pierogy Salad

Greektown Pierogy Salad

Ingredients

  • 1 (16 ounce) box Feta & Spinach or your favorite variety of Mrs. T's® Pierogies
  • 6 cups baby spinach
  • 2 cups cucumber, thinly sliced
  • 1 cup grape tomatoes, halved
  • ½ cup Kalamata olives, drained and halved (optional)
  • ½ cup Greek dressing
  • ¼ cup red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1 teaspoon dried oregano leaves

Directions

  • Place pierogies in boiling water for 5 to 7 minutes; chill in cold water and drain.
  • Place pierogies in a large bowl. Add spinach, cucumber, tomatoes and olives; gently toss with dressing.
  • Arrange pierogy mixture on a large platter or three plates. Sprinkle with feta cheese and oregano; serve.

Greektown Pierogy Salad

Greektown Pierogy Salad
  • Total Time (min) 19
  • Prep Time (min) 11
  • Ingredients 9
  • Servings 3

Ingredients

  • 1 (16 ounce) box Feta & Spinach or your favorite variety of Mrs. T's® Pierogies
  • 6 cups baby spinach
  • 2 cups cucumber, thinly sliced
  • 1 cup grape tomatoes, halved
  • ½ cup Kalamata olives, drained and halved (optional)
  • ½ cup Greek dressing
  • ¼ cup red onion, thinly sliced
  • 1 cup crumbled feta cheese
  • 1 teaspoon dried oregano leaves

Directions

  • Place pierogies in boiling water for 5 to 7 minutes; chill in cold water and drain.
  • Place pierogies in a large bowl. Add spinach, cucumber, tomatoes and olives; gently toss with dressing.
  • Arrange pierogy mixture on a large platter or three plates. Sprinkle with feta cheese and oregano; serve.