Gyro Salad with Feta
Chopped romaine and baby kale with fresh basil, grape tomatoes, kalamata olives, hard boiled eggs and crumbled feta. Topped with toasted walnuts and served with a side of housemade basil vinaigrette and soft pita wedges.
This dish is best when eaten cold or at room temperature. Remove plastic film from container, toss with dressing, and enjoy!
Romaine, kale, basil, grape tomato, hard boiled egg, walnut, kalamata olive, feta cheese, pita bread, balsamic vinaigrette: garlic, mustard grain, shallot, sunflower oil, coconut aminos, salt, pepper, date, balsamic vinegar and sherry vinegar (Allergens: Egg, nuts, dairy and gluten)
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
Ingredients may change due to market availability. Please email support@cookedchicago.com if you have questions about allergies.
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