1 6 ounce bag baby spinach leaves
1 12 ounce jar H-E-B Harvest Moon roasted red peppers, drained
1 12 ounce jar H-E-B Harvest Moon roasted yellow peppers, drained
1 12 ounce jar H-E-B Harvest Moon artichoke quarters, drained
1 16 ounce jar H-E-B Harvest Moon heart of palm
1 12.5 ounce jar H-E-B Harvest Moon marinated green and white asparagus, drained
1 8 ounce container feta cheese crumbles with sun-dried tomato and basil
1/2 cup Greek vinaigrette salad dressing
Arrange baby spinach leaves on a large platter or tray. Drain all jar vegetables.
Slice roasted peppers and sprinkle over spinach leaves. Sprinkle artichokes over pepper slices.
Slice heart of palm into diagonal slices 1/2-inch thick and sprinkle over artichokes. Cut asparagus into 2-inch sections and sprinkle over artichokes.
Top salad with feta cheese. Cover and chill for 15 minutes or more. Before serving toss salad and add Greek Vinaigrette as desired.
No Nutritional Information Available
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