Village Garden® Arcadian & Artichoke Salad
Directions
- In a bowl toss greens with dressing then portion into chilled salad bowls.
- Portion artichokes, olives, feta. and tomatoes on each salad.
- Sprinkle with oregano to finish then serve.
Ingredients
- 5 cups Peak Fresh Produce® Lettuce, Arcadian
- 4 oz Village Garden® Balsamic Vinaigrette
- 1 cup Roma® Artichoke Hearts, Quartered, drained and rinsed
- 1 cup Roma® Olives, Kalamata, pitted
- 1 cup Roma® Cheese, Feta, crumbled
- 1 cup Peak Fresh Produce® Tomato(es), Cherry, cut in half
- 1 tbsp Peak Fresh Produce® Oregano, chopped for garnish
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
