Artichoke Mushroom Tossed Salad

Serves 4

1 cup artichoke hearts

5 pitted Kalamata olives

4 button mushrooms

1 Roma tomato, cut into wedges

1 large pepperoncini, sliced

1/4 zucchini, diced

1 oz. feta cheese, cubed

1 tbsp. finely chopped red onion

1/4 cup olive oil

1 tbsp. white wine vinegar

1 tsp. dried oregano

1 tsp. fresh snipped basil

1 tsp. chopped garlic

1/2 tsp. dried thyme

1/2 tsp. coarse ground black pepper

1/2 tsp. kosher salt

1/4 head romaine lettuce, chopped


In small bowl, combine next 8 ingredients. Add romaine to artichoke mixture; spoon dressing over mixture, tossing gently to coat.