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6 servings
Ingredients:
1 (14 ounce) can artichoke hearts, drained and quartered1 large cucumber, peeled, halved lengthwise, sliced crosswise2 medium tomatoes, cut into wedges1 yellow bell pepper, sliced into thin strips1 small sweet onion, halved and sliced1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)5 tablespoons CRISCO® Oil2 1/2 tablespoons white wine vinegar1 1/2 teaspoons dried oregano1 teaspoon grated lemon peel1/2 cup crumbled feta cheese6 cups assorted salad greens, washed, dried and chopped or torn
Instructions:
Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.Whisk CRISCO® oil, vinegar, oregano and lemon peel in small bowl to blend.Season dressing to taste with salt and pepper.Pour dressing evenly over vegetables and let marinate for about 30 minutes.Add salad greens, toss to coat and sprinkle with feta cheese.Serve.
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