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Greek Spinach Salad

Salad.Carnival's picture
  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

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: 
Side Dish
Everyday, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 978 Calories from Fat 598

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 17.3 g86.4%

Trans Fat 0 g

Cholesterol 317.4 mg105.8%

Sodium 2870.4 mg119.6%

Total Carbohydrates 67 g22.4%

Dietary Fiber 18.1 g72.6%

Sugars 16.4 g

Protein 32 g64.5%

Vitamin A 294.9% Vitamin C 143.8%

Calcium 67.5% Iron 38.5%

*Based on a 2000 Calorie diet

Greek Spinach Salad Recipe