Monday, June 11, 2012

Greek Style Salad with Simple Dressing

photo by Alison Tyne
Slowly but steadily I have had a new fan every week or so on the Artistic Eatables Facebook page, even during my recent hiatus - thank you to all who have patiently waited for a new recipe!

This weekend, my friend Alison came to photograph my husband's band. After they got home, we decided on a non-traditional salad for dinner and chose to create our version of a dish from Salads by Jane Price.

INGREDIENTS (serves 3-4)
For a vegan meal, be sure to omit the cheese.
  • 1 bag baby spinach
  • 1 can artichoke hearts, drained, halved or quartered
  • 1 lemon, zest and juice
  • sundried tomatoes, cut into strips
  • kalamata olives, pitted
  • 1/2 red pepper, sliced (roasted red peppers would also be nice)
  • feta cheese (optional; parmesan is another alternative)
  • olive oil
  • freshly ground black pepper, optional

To plate each salad:
  1. Lay down a bed of baby spinach.
  2. Arrange a few artichoke hearts, olives, and red pepper slices around the edge of the plate.
  3. Sprinkle sundried tomato strips over greens.
  4. Top with some lemon zest and feta cheese (if using).
  5. Drizzle a small amount of olive oil, then about 1/4 of the lemon juice over your salad.
  6. Top with some freshly ground black pepper, if desired, then serve.

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