I've never been much of a salad person, believe it or not. I know they're good for you and all, but I've just never been a huge fan. When we're at our local pizza place and they ask if we want salad, Dustin almost always says yes, but all I can think about is how I won't have as much room for pizza. When I'm out with friends and we end up at a restaurant with salad as the only vegetarian option, I immediately think about where I will be stopping on the way home to get food. But this salad is different; it's really good, and it's making me rethink my salad-hating ways.
I guess this is less of a recipe and more of a suggestion of flavor combos, so feel free to make adjustments. First, I like to use pre-washed and dried lettuce leaves that come in a container, rather than "salad" bags with small cut pieces. I've noticed with those bags that they tend to be mostly the ends of the lettuce that no one wants to eat, and they seem to turn brown very quickly. Good old fashioned heads of lettuce work just as well, but it's such a pain to wash and dry them thoroughly enough. I prefer to take the easy route if possible.
Once you have your lettuce sorted out, take the leaves and, holding them together, cut longways down the middle, and then cross-ways into big pieces that are easy for eating. All you have to do after that is add on the toppings and give it a stir. You can add dressing if you want, but I recommend giving it a try without it first. The marinated artichoke hearts will have leftover oil that mixes very well with the olive juice and feta cheese flavors.
Wrapping it Up
That's all there is to it! This is perfect for a main course, a side, or a starter to a meal; and it's excellent for make-ahead lunches. Healthy AND flavorful; you can't beat that!
1 head Romaine lettuce, chopped
Marinated artichoke hearts, about 18 pieces
12 Spanish queen olives (stuffed with pimento), sliced
8-10 Tbs chopped walnuts
8-10 Tbs herbed feta cheese
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