Greek Salad Recipe


1 (14 ounce) can artichoke hearts, drained and quartered
1 large cucumber, peeled, halved lengthwise, sliced crosswise
2 medium tomatoes, cut into wedges
1 yellow bell pepper, sliced into thin strips
1 small sweet onion, halved and sliced
1 (3.25 ounce) can ripe black olives (can substitute kalmata olives for more intense flavor)
5 tablespoons CRISCO(r) Oil
2 1/2 tablespoons white wine vinegar
1 1/2 teaspoons dried oregano
1 teaspoon grated lemon peel
1/2 cup crumbled feta cheese
6 cups assorted salad greens, washed, dried and chopped or torn


Place artichokes, cucumber, tomatoes, bell pepper, onion and olives in a large serving bowl.

Whisk CRISCO(r) oil, vinegar, oregano and lemon peel in small bowl to blend. Season dressing to taste with salt and pepper.

Pour dressing evenly over vegetables and let marinate for about 30 minutes.

Add salad greens, toss to coat and sprinkle with feta cheese. Serve.