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Avocado, Citrus & Pineapple Salad
Broad Bean & Mint Salad
Broad Bean and Chard Salad
Fatoush (Bread Salad)
Green Autumn Salad
Green Quinoa Salad
Mediterranean Artichoke Feta & Spinach Salad
Marinated Mushrooms
Tomato Salsa
Two Potato Salad
Red Salad with an Oriental Dressing
Spicy Quinoa Salad
Quick Zuchini / Courgette Salad
(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.
Vegetarian, Dairy
Serves 4 as a light lunch or 8 as accompaniment
I sometimes add a few tiny boiled (cold) potatoes to this when using as a lunch
100g (4oz) baby spinach leaves
Baby cos lettuce shredded
100g (4oz) cubed feta cheese
Tin artichoke hearts
Approximately 20 Black olives to taste
Few fresh mint leaves
Dress with:
Tsp fresh lemon
3 tsp olive oil
drizzle of honey
seasoning.
Wash the leaves until they area clean.
Shred the lettuce, and tear the mint as well as any large spinach leaves, place in a bowl.
Cube the feta cheese, chop the artichoke hearts and halve the olives, add to the leaves.
Season and toss in the dressing.
An instant meal and a slight variation on a Greek salad