Artichoke Cherry Tomato and Feta Salad with Artichoke Pesto Crostini
Ingredients
- 1 12oz. jar marinated artichoke hearts, drained
- 3 tablespoons (packed) finely grated Parmesan cheese
- 2 tablespoons olive oil
- ¼ cup chopped shallot (about 1 large)
- ¼ cup red wine vinegar
- 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
- 1 tablespoon whole grain Dijon mustard
- 1 garlic clove, minced
- ¾ cup olive oil
- 12 ½"-thick diagonal baguette slices, toasted
- 3 5oz.packages mixed baby greens
- 2 12oz. jars marinated artichoke hearts, drained
- 1 12oz.container yellow and red cherry tomatoes, halved
- 1 cup crumbled feta cheese (about 4oz.)
Instructions
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments