Ingredients
Method
Preparation
- Start by grabbing a suitable mixing bowl. Toss in the baby spinach or mixed greens as the base.
- Gently squeeze and cut the artichoke hearts into quarters if you're using whole ones. Toss those into the bowl.
- Add the cherry tomatoes to the bowl for flavor and color.
- Sprinkle in the thinly sliced red onion to add tang.
- Incorporate the feta cheese and olives for extra flavor.
Dressing
- Whisk together the olive oil, lemon juice, Dijon mustard, and a pinch of salt and pepper.
- Drizzle this dressing over the salad and gently toss everything together.
Garnish and Serve
- Garnish with fresh parsley before serving.
- Enjoy your artichoke salad!
Nutrition
Notes
Feel free to substitute fresh veggies or different cheeses based on what you have on hand. It's best enjoyed fresh, but you can store it for up to two days. Add protein or swap greens for variations.