Tangy pepper & feta salad

Name: Tangy pepper & feta salad
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 tbsp red wine vinegar; 1 1/2 tsp dried basil; 1 1/2 tsp oregano leaves; 1 garlic clove, minced, 1 tsp bottled chopped garlic; 1/4 tsp salt; 1/3 cup olive oil; 1/2 English cucumber; 1/2 red bell pepper; 1/2 yellow bell pepper, or 1 red bell pepper; 170-mL jar marinated artichoke hearts; 8 cups mesclun greens; 1/2 cup crumbled feta

Prep Time10 min
Total Time10 min
Makes4 to 6 servings

By Chatelaine

Andreas Trauttmansdorff

Ingredients

2 tbsp red wine vinegar
1 1/2 tsp dried basil
1 1/2 tsp oregano leaves
1 garlic clove, minced, 1 tsp bottled chopped garlic
1/4 tsp salt
1/3 cup olive oil
1/2 English cucumber
1/2 red bell pepper
1/2 yellow bell pepper, or 1 red bell pepper
170-mL jar marinated artichoke hearts
8 cups mesclun greens
1/2 cup crumbled feta

Instructions

In a small bowl, whisk vinegar with basil, oregano, garlic and salt. Slowly whisk in oil. Set aside. Cut cucumber lengthwise into quarters. Coarsely chop. Slice peppers into thin strips. Drain artichokes, then coarsely chop. Combine all in a large bowl. Add mesclun greens. Sprinkle with feta.
If making ahead, cover and refrigerate up to 5 hours. Just before serving, drizzle with dressing and toss.

Nutrition (per serving)

Calories 156, Protein 3.1g, Carbohydrates 5.3g, Fat 14.4g, Sodium 230mg.

A jar of marinated artichoke hearts is the secret ingredient that gives this colourful salad its big-time taste.

FILED UNDER:

Healthy Recipes appetizer No Cook Salads

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