| 16 | 10 | 312 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 6 cup | Baby spinach |
| 1 can (13.5 oz) | Artichoke hearts, canned (drained and cut in half) |
| 1 can (12oz) | Roasted red peppers, canned (drained and chopped) |
| 1 can (15oz) | Chickpeas, canned, drained |
| 2 cup | Cherry Tomatoes (halved) |
| 1 small | Red onion (halved and sliced thin) |
| 1 cup | Kalamata olives (pitted and halved) |
| 114 gm | Feta cheese (or dairy-free option, crumbled; optional) |
| 1/4 cup | Extra virgin olive oil (herb vinaigrette) |
| 3 tbsp | Red wine vinegar (herb vinaigrette) |
| 1 tbsp | Basil, fresh (herb vinaigrette - finely chopped) |
| 1 tsp | Oregano, fresh (herb vinaigrette - finely chopped) |
| 1 clove(s) | Garlic (herb vinaigrette - minced) |
| 1 tsp | Dijon mustard (herb vinaigrette) |
| 1 pinch | Kosher salt (herb vinaigrette) |
| 1 dash | Black pepper (herb vinaigrette) |
1. Whisk all vinaigrette ingredients (oil through black pepper) and set aside. I like to use a glass measuring cup to mix in so it’s easier to pour.
2. Divide spinach evenly among plates and top with remaining ingredients. Drizzle with vinaigrette and serve immediately.
Want to prep this salad ahead? Keep the spinach, dressing and croutons separate and assemble right before eating.
To make Vegan - omit the feta cheese
| Meat Alternative | 0.4 |
| Milk Alternative | 0.4 |
| Vegetables | 4.0 |
