Recently I decided to recreate one of my favorite salads from the Bellingham Coop. This combined with some warm, crusty bread out of the oven makes for a delicious dinner. Added bonus: the kids decided that they were caterpillars and deemed the greens caterpillar food (progress!). Since this salad is pretty much made to taste, I will give you a rough description of the amounts you will need - feel free to add or reduce depending on what you like best.
Since I almost always have a bag of Power Greens in the fridge, I use this as my base. You can use any combination of spinach, kale, and/or chard. The original salad uses kale, red onion, and white vinegar. I prefer the milder taste of the shallot to red onion, and honestly, when I made this, I only had red wine vinegar in cupboard. Another alternative would be to use fresh lemon juice instead of the vinegar, and then olive oil rather than a vegetable oil, in order to give it a more Mediterranean flavor.Artichoke Power Green Salad
- 3 - 4 cups greens (spinach, kale, chard or any combination of these)
- 1 can artichoke hearts, drained, rinsed, and quartered
- 1 large carrot, peeled and chopped
- 1/2 cup Kalamata olives, drained and chopped
- 1 shallot, minced
- 1 garlic clove, minced
- 1/3 cup crumbled feta cheese
- red wine vinegar and canola oil to taste
- salt and pepper to taste
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| Tossed and ready to serve |
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