Tomato, Artichoke And Feta Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Salads | 8 | Servings | |
INGREDIENTS
| 2 | Artichoke hearts, 14 oz | |
| 1/2 | lb | Feta cheese, cut in 1/2" |
| cubes | ||
| 1 | c | Red onion, finely sliced |
| 2 | Tomatoes, cut in 1/2" cubes | |
| 1 | T | Red wine vinegar |
| 1/4 | t | Salt |
| 1/2 | t | Garlic, finely chopped |
| 1 1/2 | t | Oregano, dried |
| 1/2 | t | Black pepper |
| 1/2 | c | Basil leaves, finely sliced |
| 1 | c | Parsley, coarsely chopped |
| 1/2 | c | Olive oil |
INSTRUCTIONS
Cut the artichoke hearts in quarters, place on paper towels to drain for 1/2 hour. Cut the feta cheese in 1/2" cubes; slice the onion. Put them in a large bowl and set aside. Make the dressing: Stir the vinegar, salt and garlic together. Add the oregano, pepper, basil and parsley; then slowly beat in the oil. Pour the dressing over the feta and onions and toss well. Add the drained artichokes to the feta and toss (may be prepared ahead to this point. Will kept refrigerated several days). When ready to serve, add the tomato cubes and toss everything together. SERVES: 8 to 12 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 190
Total Fat: 21.6g
Cholesterol: 25.2mg
Sodium: 572.6mg
Potassium: 620.5mg
Carbohydrates: 19.1g
Fiber: 7.9g
Sugar: 2.3g
Protein: 9.4g