- Serves: 4
- Ingredient Notes: Vegetarian, Corn-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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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