Greek Salad with Hearts of Palm & Oregano Vinaigrette
1 can Native Forest® Artichokes Quartered, drained
1 can Native Forest® Organic Hearts of Palm, drained & sliced
8 cups Romaine Lettuce, torn into bite size pieces
4 cups Escarole Lettuce, torn into bite size pieces
1 Green Bell Pepper, thinly sliced
½ cup Red Onions, thinly sliced, separated into rings
½ cup Radishes, thinly sliced
1 cup Pitted Black Olives
2 Tomatoes, each cut into 8 wedges
½ cup Feta cheese, crumbled
1 Tbsp Fresh Oregano, chopped
½ cup Extra Virgin Olive Oil
½ cup Lemon juice
½ cup Dry White Wine
2 Garlic cloves, minced
Salt & black pepper to taste
- To prepare the oregano vinaigrette, combine all ingredients in a small bowl; stir well with a whisk.
- For the salad, combine all ingredients (except the cheese) in a bowl.
- Pour vinaigrette over the salad and toss well.
- Sprinkle salad with cheese.
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Republished by EdwardandSons.com
Photo Credit: http://www.thisskinnychickcanbake.com