We love this summertime salad – it features mineral rich leafy greens and veggies, healthy fats from the olives and is super high in antioxidants like vitamin C from all those peppers. It’s high in fiber and a tasty way to get in your cruciferous veggies and bitter veggies like kale and artichoke hearts, which both support hormone metabolism and healthy digestion.
Serves 4
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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Recipe from the Puget Consumers Co-op (PCC) deli https://www.pccmarkets.com/recipe/pcc-artichoke-and-greens-salad/
