Greek Salad With Artichokes
Ingredients:
1 Cup Baby Spinach torn or cut
1 Can Artichoke Hearts quartered
1 Medium Sweet Onion
2 Medium Roma Tomatoes, chopped
1 Cup Chopped Sweet Peppers, I used green in the picture but like red, yellow and orange too.
1/2 jar sliced Greek (Kalamata) Olives
1/4 Cup Olive juice for Onion marinade
Ingredients:
1 Cup Baby Spinach torn or cut
1 Can Artichoke Hearts quartered
1 Medium Sweet Onion
2 Medium Roma Tomatoes, chopped
1 Cup Chopped Sweet Peppers, I used green in the picture but like red, yellow and orange too.
1/2 jar sliced Greek (Kalamata) Olives
4 oz. Feta Cheese crumbled, I prefer Tomato & Basil Feta
Girard's Greek Feta Salad Dressing, to taste, this dressing has a lot of flavor.
About an hour or more before preparing the salad, chop and marinate the onion in 1/4 Cup Kalamata Olive juice and 2 TBS. Girard's Greek Feta dressing and discard the marinade before adding the onion to the salad. If serving those who don't care for onion, you can serve the marinated onions on the side and let folks add them to their servings.
Combine all ingredients, toss and enjoy!
If making the salad in advance, you can wait to add the spinach just before serving to keep it from becoming limp.
This salad is popular with my family and is requested by friends when we get together. It has evolved over time. I originally made it with regular Feta Cheese and that is delicious. I prefer the Tomato & Basil Feta for something even more special. Originally, I did not marinate the onions, but just tried it once and kept doing it, because it is another special touch that everyone enjoys. I've always used spinach, but if you prefer other greens, then adapt the recipe to what you enjoy most.
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