Artichoke Salad
Prep
5m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Salad
| 14 ounce quartered marinated artichoke hearts, drained |
| 4 ounces Feta cheese, crumbled |
| 4 ounces Kalamata olives |
| 1/2 red pepper, chopped |
| 1/2 green pepper chopped |
| 1/2 pint grape tomatoes |
| 1/2 red onion, chopped |
| 1/4 cup olive oil |
| 2 Tblsp red wine vinegar |
| 1 tsp dried oregano |
| 1 Tblsp lemon juice |
| 4 ounces spring mix |
Artichoke Salad Directions
- In a small bowl, whisk together olive oil, vinegar, oregano, and lemon juice.
- In a bigger bowl, combine artichokes, feta cheese, Kalamata olives, red & green pepper, tomatoes, and onion.
- Pour vinaigrette on top of the marinated salad mix. Toss gently to combine. Refrigerate until ready to serve.
- Serve artichoke salad on a bed of fresh spring mix. Enjoy!
Notes
archived from Mommy Musings
Nutrition facts
Serving size 4 diet vegetarian gluten free
Per Serving
| Kcal: | 312 kcal |
| Fibers (g): | 6.2g |
| Sodium (mg): | 835mg |
| Carbs: | 14.6g |
| Sugar (g): | 4.2g |
| Fat: | 28.4g |
| Saturated fat (g): | 6.5g |
| Cholesterol: | 25mg |
| Proteins: | 5.8g |
