Simple Mediterranean Artichoke Salad
And here you have a very colorful and tasty Simple Mediterranean Artichoke Salad that takes no time to prepare. As long as there is plenty of it, I’m okay with a salad as the main event. But I almost always have to have at least one salad a day. If I have one for lunch, I have no desire for a salad for dinner and vice versa. At least one a day though satisfies my taste for the actual greens, and all the other fabulous fresh veggies that go with it. Sometimes, though, just the veggies and no greens please.
I could make a meal on salads. Couldn’t you? And there are just so many variations that we can never run out of ideas to prepare them. This is sort of a take on the Greek Salad, of course, without the Feta Cheese. If you’re strictly plant-based, you get used to going without the cheese on most anything I daresay. It’s a mindset for the health of our bodies. I even know those who were addicted to cheese say they’re okay without it because they know they’re eating healthier.
I made this again yesterday and took it to my son and daughter-in-law’s house for dinner. Everyone loved it and though the bowl was practically empty, Sabrina was happy when I left the rest for her for the next day.
- Carol Fitzgerald
- 2 (15-ounce) jars or cans of marinated artichoke hearts, drained.
- 1 (8.6 ounce) jar of Kalamata Olives
- 1 green pepper, cut up
- 1/2 red onion, cut up
- 1 cup of cherry or grape tomatoes, sliced in half
- 2 tablespoons Nutritional yeast
- Sea Salt and pepper to taste
- 3 tablespoons red wine vinegar
- Juice of 1 lemon
- Combine all ingredients together until well mixed. Voila! Enjoy!