Spinach Salad with Grilled Mediterranean Vegetables

Ingredients

  • Salt and freshly ground black pepper
  • ¼ cup olive oil, plus more to taste
  • 1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
  • 1 small summer squash, cut on bias
  • 2 large Portobello mushroom caps, stemmed, sliced
  • 1 small orange bell pepper, seeded and quartered
  • 3 cups baby spinach
  • + 13 more ingredients
    • ¼ cup kalamata olives, pitted
    • ½ cup feta cheese, diced
    • Salt and freshly ground black pepper
    • ¼ cup olive oil, plus more to taste
    • 1 (14-ounce) can artichoke hearts, drained, rinsed and quartered
    • 1 small summer squash, cut on bias
    • 2 large Portobello mushroom caps, stemmed, sliced
    • 1 small orange bell pepper, seeded and quartered
    • 1 cup packed basil leaves
    • 3 cups baby spinach
    • ¼ cup kalamata olives, pitted
    • ½ cup feta cheese, diced
    • 1 cup packed basil leaves

1. Place all vegetables in a large mixing bowl. Add 1/4 cup oil and season with salt and pepper, to taste. Toss well making sure each vegetable gets covered with oil. Place a grill pan over medium heat. Once heated, place your vegetables on grill and cook accordingly: grill mushrooms about 5 minu...

View full recipe at SpringPad

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