| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
cn |
Artichoke hearts; 14 oz |
| 1/2 |
lb |
Feta cheese; cut in 1/2" cubes |
| 1 |
c |
Red onion; finely sliced |
| 2 |
lg |
Tomatoes; cut in 1/2" cubes |
| 1 |
tb |
Red wine vinegar Salt |
| 1/2 |
ts |
Garlic; finely chopped |
| 1 1/2 |
ts |
Oregano; dried |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Basil leaves; finely sliced |
| 1 |
c |
Parsley; coarsely chopped |
| 1/2 |
c |
Olive oil |
INSTRUCTIONS
FOR THE DRESSING
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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