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Ingredientes
- 1 (6 ounce.) jar marinated artichoke hearts
- 1 tbsp. olive or possibly salad oil
- 2 tbsp. lemon juice
- 1/2 teaspoon dry basil leaves
- 1/2 teaspoon dry mustard
- Dash of pepper
- 1 lg. bunch spinach
- 3 green onions, thinly sliced
- 1 sm. cucumber, sliced (optional)
- 1 hard cooked egg, sliced
- 5 or possibly 6 cherry tomatoes, halved
- 1/2 can (13 ounce. size) rice-stuffed grape leaves, liquid removed (optional)
- 1/8 pound mushrooms, sliced
- 3 ounce. feta cheese, crumbled
- Dry cured olives or possibly sliced ripe olives
Direcciones
- Into a small bowl, drain marinade from artichoke hearts (reserve hearts). To marinade, add in oil, lemon juice, basil, mustard and pepper; blend well and set aside.
- Remove and throw away tough spinach stems; break leaves into bite size pcs. Place in a salad bowl, add in onion and cucumber and mix. Arrange in rows on top of spinach: egg, artichoke hearts, cherry tomatoes, grape leaves and mushrooms; sprinkle on feta cheese and olives.
- At the table, pour on dressing and mix gently. 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 721g | |
| Recipe makes 2 servings | |
| Calories 341 | |
| Calories from Fat 174 | 51% |
| Total Fat 19.6g | 25% |
| Saturated Fat 8.21g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 131mg | 44% |
| Sodium 661mg | 28% |
| Potassium 1961mg | 56% |
| Total Carbs 30.09g | 8% |
| Dietary Fiber 11.4g | 38% |
| Sugars 14.63g | 10% |
| Protein 18.26g | 29% |
