| 16 | 10 | 298 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 6 |
| 142 gm | Baby spinach |
| 171 gm | Artichoke hearts, canned (drained and cut in half) |
| 171 gm | Roasted red peppers, canned (drained and chopped) |
| 1 can (15oz) | Chickpeas, canned, drained |
| 2 cup | Cherry Tomatoes |
| 1 small | Red onion (halved and sliced thin) |
| 1 cup | Kalamata olives (halved) |
| 114 gm | Feta cheese (crumbled) |
| 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.
| Meat Alternative | 0.4 |
| Milk Alternative | 0.4 |
| Vegetables | 3.0 |
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
