PCC Artichoke and Greens Salad

PCC Artichoke and Greens Salad

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  • 2 tablespoons white wine vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 cup artichoke hearts, drained
  • 1/4 cup pitted Kalamata olives, rinsed
  • 1/2 red bell pepper, chopped into 3/4-inch squares
  • 1/2 green bell pepper, chopped into 3/4-inch squares
  • 1/2 yellow bell pepper, chopped into 3/4-inch squares
  • 2 tablespoons chopped Italian parsley
  • 1/4 pound cow’s milk feta, cut into 1/2-inch cubes
  • 1/4 red onion, cut into half-moons
  • 4 leaves kale - de-stemmed, washed and chopped
  • 4 leaves red chard - de-stemmed, washed and chopped


In a large bowl, mix together vinegar, garlic, black pepper and oil until blended. Toss artichoke hearts, olives, peppers and parsley with dressing. For best results, let marinate at least 1 hour before adding other ingredients.

Add feta, red onions and greens. Toss everything together.

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