Monday, April 28, 2014

Spinach Greek Salad with Baked Artichokes

This simple spinach salad combines the slightly salty flavors of brined kalamata olives and feta cheese with baked artichokes, grape olives and a mustard-vinaigrette dressing.  A great easy and delicious salad for any ocassion.

The artichokes are the most challenging part of this recipe, but a video demonstration below by Mark Bitman simplifies how to trim and cut an artichoke.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 15 minutes


2 Artichokes
1 Tablespoon butter
6 oz. Baby Spinach
12 Grape Tomatoes cut in half lengthwise
12 Kalamata Olives cut in half lengthwise
Feta Cheese cut into small cubes
3 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
1 Garlic Clove minced
1 Tablespoon Dijon Mustard
Salt and Freshly Ground Pepper

Preheat the oven to 350 degrees Fahrenheit.

Trim, cut and quarter and place the artichokes in ice cold lemon water as demonstrated by Mark Bitman in the video shown below.

Place the quartered artichokes on a rimmed baking sheet lined with butter.  Place it in the oven to bake until nice and soft (about 12-15 minutes).  Remove from the oven and set aside to cool.

In a small bowl combine the olive oil, red wine vinegar, garlic and dijon mustard.  Season with salt and freshly ground pepper and whisk the ingredients together until well combined.  Set aside.

On a large plate or bowl layer the spinach, grape tomatoes, kalamata olives, feta cheese and baked artichokes.  Toss the salad to combine and serve with the mustard vinaigrette dressing on the side. Enjoy.

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