Greek salad with feta & artichokes
4
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Make salads like this one even quicker by pre-prepping the veggies. Add grilled chicken or shrimp, or chickpeas for extra protein.
Ingredients
Garlic
1 clove(s), halved
Lemon zest
1 tsp, grated
Fresh lemon juice
3 Tbsp
Extra virgin olive oil
1 Tbsp
Dried oregano
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Romaine lettuce
4 cup(s), shredded, sliced
Arugula
2 cup(s), baby variety
Canned artichoke hearts, drained
14 oz, quartered
Kirby cucumber
1 item(s), halved lengthwise and sliced
Bell pepper
1 item(s), small, yellow or red variety, sliced
Grape tomatoes
1 cup(s), halved
Red onion
¼ cup(s), sliced, sliced
Olives
6 olive(s), large, Kalamata variety, pitted, cut in slivers
Crumbled feta cheese
½ cup(s)
Instructions
1
Rub inside of large salad bowl with cut sides of garlic clove; discard garlic. Add lemon zest and juice, oil, oregano, salt, and pepper to bowl; whisk until blended. Add romaine, arugula, artichoke hearts, cucumber, bell pepper, tomatoes, onion, and olives and toss to coat. Sprinkle with feta and serve.
2
Serving size: 2 1/4 cups salad and 2 tbsp feta
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