My Big Fat Greek Salad

• Vegetarian
• Gluten free

• Produce

  • 1 15 ounce can Artichoke hearts
  • 1 15 ounce can Chickpeas
  • 1 English cucumber
  • 1/2 tsp Garlic powder
  • 1 pint Grape tomatoes
  • 1 tsp Oregano, dried
  • 1 10 ounce jar Pepperazzi sweet peppers
  • 1/2 Red onion
  • 12 oz Romaine lettuce
  • 3/4 cup Sun dried tomatoes, jarred thin

• Condiments

  • 2 tbsp Honey
  • 1 1/4 cups Kalamata olives, pitted

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 5 tbsp Red wine vinegar

• Dairy

  • 8 oz Feta cheese

Found on aspicyperspective.com

Ingredients

• 1/2 cup extra virgin olive oil
• 5 tablespoons red wine vinegar
• 2 tablespoons honey
• 1 teaspoons dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper
• 12 ounces chopped romaine lettuce
• 1 pint grape tomatoes, halved
• 1 english cucumber, halved and sliced
• 1/2 red onion, sliced
• 15 ounce can chickpeas, drained
• 15 ounce can artichoke hearts, drained and halved
• 10 ounce jar pepperazzi sweet peppers, drained and halved
• 1 1/4 cups pitted kalamata olives
• 3/4 cup jarred sun dried tomatoes, sliced thin
• 8 ounces feta cheese, cut into chunks or crumbled (optional)

Directions

• Place the ingredients for the greek vinaigrette in a jar. Screw the lid on and shake well to blend. Taste, then salt and pepper as needed. Shake again. (I usually add about 1 teaspoon salt and 1/2 teaspoon pepper.) Pile the chopped romaine lettuce in a large bowl. Neatly arrange the all the ingredients over the top of the lettuce. When ready to serve, shake the dressing again and drizzle over the salad. Toss to coat.