Roasted Artichoke Greek Salad

Ingredients and Weight:

• Romaine lettuce, 2 heads (1 pound)
• Roasted artichoke hearts, 1 (14-ounce) can, drained and quartered
• Red onion, 1 medium (1/2 cup chopped)
• Cucumber, 1 medium (1/2 cup chopped)
• Grape tomatoes, 1 pint (1/2 cup halved)
• Kalamata olives, 1/2 cup pitted and chopped
• Feta cheese, 1/2 cup crumbled
• Dried oregano, 1 teaspoon
• Salt and black pepper, to taste

Vinaigrette Dressing:

• Olive oil, 1/4 cup
• Red wine vinegar, 2 tablespoons
• Honey, 1 tablespoon
• Dijon mustard, 1 teaspoon
• Garlic powder, 1/4 teaspoon

Preparation Time:

15 minutes

Cooking Time:

N/A

Difficulty Level:

2 (Simple)

Preparation Method Steps:

1. Wash and chop the romaine lettuce into bite-sized pieces.
2. In a large bowl, combine the lettuce, artichokes, red onion, cucumber, tomatoes, olives, and feta cheese.
3. In a small bowl, whisk together the olive oil, red wine vinegar, honey, Dijon mustard, and garlic powder to make the vinaigrette dressing.
4. Pour the dressing over the salad and toss to coat.
5. Season with salt and black pepper to taste.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 250
• Fat: 15 grams
• Carbohydrates: 30 grams
• Protein: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Fresh and crisp
• Tangy and savory
• Nutty and sweet
• Colorful and visually appealing

User Comments:

• "This salad is a perfect blend of flavors and textures. The roasted artichokes add a unique savory note that complements the crisp lettuce and fresh vegetables."
• "I love the simplicity of this recipe. It's easy to make and always a crowd-pleaser."
• "The vinaigrette dressing is what makes this salad so special. It's tangy, sweet, and adds just the right amount of acidity."
• "This salad is a great way to use up leftover roasted artichokes. It's also a great side dish for grilled chicken or fish."
• "I added some grilled halloumi to my salad for extra flavor. It was a delicious addition!"

Special Precautions and Tips:

• If you don't have roasted artichoke hearts, you can use canned artichoke hearts instead.
• If you want to make the salad ahead of time, prepare the vinaigrette and salad separately and combine them just before serving.
• This salad is also delicious with other toppings, such as grilled chicken, shrimp, or chickpeas.