Welcome to Donna Hay! She is the featured chef at I ♥ Cooking Club from now until the end of March 2014! The traditional welcome post is like a potluck...you may bring whatever you fancy for this party, as long as it's representative of the featured chef. For me, a salad is nice ice breaker at a social event. You can cart your plate around, pull up a chair and socialize with like minded folks.
I loved this salad. It was a meal all on it's own. Unfortunately I didn't check the cheese drawer before prepping the recipe and turns out, I was out of feta. It was delicious with a mozzarella substitute but I will be making this one again (and again) and certainly will compare the results with feta.
The grilled zucchini was a nice touch
Would you like the recipe? Sure, I knew you would. It's simple, healthy and so flavorful.
Lemon Marinated Artichoke Salad
From The Instant Cook
8 marinated artichoke hearts, drained and halved
2 TB lemon juice
2 TB olive oil
2 zucchinis, sliced
Olive oil for brushing
Sea salt and cracked black pepper
3 ½ ounces baby spinach leaves
8 ounce yellow pear tomatoes, halved
4 slices feta cheese (I used mozzarella)
¼ cup chopped flat leaf parsley
Combine artichokes, lemon juice and olive oil in a bowl; set aside.
Brush the zucchini slices with olive oil and sprinkle with salt and pepper.
Cook on preheated hot grill (broiler) for one minute each side.
Drain artichokes, reserving lemon juice and olive oil.
Place spinach, tomatoes and zucchinis on plates and top with feta, artichokes and parsley.
Spoon over reserved lemon and oil as a dressing.
Serves 4 or 2 very hungry people.
Please visit me and IHCC next week ( Oct. 7th-13th) for the theme Pantry Magic: Dishes made using ingredients from your pantry/cupboard.
I am linking this up to Kahakai Kitchen for Souper Sunday and I ♥ Cooking Club.
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