Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.
Whisk CRISCO oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.
Pour dressing evenly over vegetables and let marinate for about 30 minutes.
Add salad greens, toss to coat and sprinkle with feta cheese. Serve.
Difficulty: ................. beginners
Preparation: ............ about 30 minutes
Servings: ................. 6
1 (14 ounce) can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges
1 yellow bell pepper, sliced into thin strips
1 small sweet onion, halved and sliced
1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)
5 tablespoons CRISCO Oil
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon grated lemon peel
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried and chopped or torn
Health info:
Calories: 243 Total Fat: 18.1g Cholesterol: 19mg
Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until...
PLACE the olive oil, lemon juice, garlic, salt, pepper and oregano in a small jar with a screw-top...
Combine garlic, mayonnaise, lemon zest, lemon juice, and red wine vinegar in a medium bowl. Slowly w...
Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place on hot grill and c...
1. Sift flour and salt into a bowl. Make a well in the center and add tepid water, olive oil...