I love salads this time of year. Nothing like mixing up a big salad that you can keep in the fridge and enjoy for a few meals. Serve this Greek Salad with some cooked turkey sausage or grilled chicken and you have a complete, healthy meal to enjoy! The original recipe was adapted from a recipe I found in a Weight Watchers book. We will be enjoying this salad often this summer!
Greek Salad with Feta and Artichokes
1 garlic clove, halved
1 tsp. Grated lemon zest
3 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
1 Tsp. Dried oregano
¼ tsp. Salt
¼ tsp. Black pepper
4 cups sliced romaine lettuce (or other lettuce you have on hand)
2 cups baby arugula
2 cups baby spinach
1 14.5oz can artichoke hearts in water, drained
1 English cucumber, halved lengthwise and sliced
1 small red pepper, quartered and sliced
1 cup grape tomatoes, halved
¼ cup sliced red onion
6-12 pitted Kalamata olives, cut into slivers
½ cup crumbled Feta cheese
Rub the inside of a large salad bowl with the cut side of the garlic clove. Discard garlic clove.
Add lemon zest and juice, olive oil, oregano, salt and pepper to the bowl, whisk until blended. Add the romaine, arugula, baby spinach, artichoke hears, cucumber, bell pepper, tomatoes, onion and olives and toss to coat. Sprinkle with the feta cheese and serve.
The amounts of lettuce in this Greek Salad are quite flexible; I didn’t have any romaine lettuce on hand so I used red lettuce. The lemon zest and juice give this salad a wonderful fresh taste. If you want, mix up the dressing in a separate bowl and add just before serving. That way you can mix up the salad ahead of time and store in the refrigerator until ready to enjoy. I cooked up a few turkey sausages and we enjoyed a delicious meal!