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Greek Spinach Salad

Salad.Carnival's picture
Ingredients
  Marinated artichoke hearts 6 Ounce (1 Jar)
  Olive oil/Salad oil 1 Tablespoon
  Lemon juice 2 Tablespoon
  Dry mustard 1⁄2 Teaspoon
  Dry basil leaves 1⁄2 Teaspoon
  Pepper 1 Dash
  Spinach 1 1⁄4 Bunch (125 gm) (Large Bunch)
  Green onions 3 , thinly sliced
  Cucumber 1 Small, sliced
  Hard-boiled eggs 1 , sliced
  Cherry tomatoes 6 , halved
  Canned rice stuffed grape leaves 6 1⁄2 Ounce, drained (1/2 Of A 13 Ounce Can)
  Mushrooms 1⁄8 Pound, sliced
  Feta cheese 3 Ounce, crumbled
  Dried cured olives/Sliced ripe olives 1 Tablespoon
Directions

Into a small bowl, drain marinade from artichoke hearts (reserve hearts).
To marinade, add oil, lemon juice, basil, mustard, and pepper; blend well and set aside.
Remove and discard tough spinach stems; break leaves into bite-size pieces.
Place in a salad bowl, add onion and cucumber, and mix.
Arrange in rows on top of spinach: egg, artichoke hearts, cherry tomatoes, grape leaves, and mushrooms; sprinkle on feta cheese and olives.
At the table, pour on dressing and mix gently.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Greek
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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