Name: Spinach Salad with Feta, New Potatoes, and Artichokes
Yield: Makes 10 to 12 servings
Ingredients: 6 small red potatoes (about 1 pound), scrubbed; 1 (10-ounce) bag fresh spinach, washed, drained, and stems removed; 1 cup Greek Vinaigrette, divided; ¼ cup red onion, thinly sliced into half rounds (about 1/2 small onion); 1 medium cucumber, peeled and cut into 1/4-inch rounds; 1 pint cherry tomatoes, halved; 1 (14-ounce) can quartered artichoke hearts, drained; ½ cup pitted kalamata olives, coarsely chopped; ½ pound feta cheese, rinsed and cut into 1/2-inch cubes; Garnish: fresh basil

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Palimpsest

01/12/2013

Excellent, flavorful recipe that works particularly well as a summer, lunch salad, where the salad is the main dish. The potatoes (which surprised me) really make the salad, providing a rich, almost meat-like undertone to the vinaigrette. The potatoes are also filling, so if you plan to serve this as a side dish, keep the portions small. I've made this recipe several times for family and company, and have received rave reviews. Highly recommend.

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Spinach Salad with Feta, New Potatoes, and Artichokes

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