Greek Salad

Greek Salad

1 (12 ounce) jar marinated artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, seeded, sliced crosswise
4 roma tomatoes cut into wedges
1 red or yellow bell pepper, sliced into thin strips
1 small sweet onion, halved and sliced
½ cup kalmata olives

Dressing/Marinade:
5 tablespoons vegetable oil
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon grated lemon peel
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried and chopped or torn

Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl. Whisk oil, vinegar, oregano and lemon peel in small bowl to blend. Season salad with salt and pepper. Pour dressing evenly over vegetables and let marinate for about 30 minutes. Add salad greens, toss to coat and sprinkle with feta cheese.

Makes 6 servings