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Jan 22, 2022
6 tablespoons extra-virgin olive oil, divided (Kasadrinos **FREE Bottle**)
4 whole-grain bread slices, crusts removed, cut into pieces
2 cups artichoke hearts (frozen or fresh)
8 cups spinach
1cup yellow cherry tomatoes, halved
1 cup red cherry tomatoes, halved
1 cup jack fruit (optional)
1 plum tomato, cut into wedges
1⁄2 red onion, very thinly sliced
1⁄4 cup chopped fresh basil leaves
1 table spoon capers, drained and rinsed
1⁄4 cup red wine vinegar
2 garlic cloves, minced
1⁄2 teaspoon Dijon mustard
1⁄2 teaspoon sea salt
1⁄4 teaspoon freshly ground black pepper
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil until it shimmers.
Add the bread and cook for 6 to 8 minutes, stirring occasionally, until crisp and browned. Drain and cool the bread on paper towels.
In a large bowl, combine the cooled bread, yellow, red, spinach, artichokes, and plum tomatoes, red onion, basil, and capers etc...
In a small bowl, whisk the remaining 4 tablespoons of olive oil with the vinegar, garlic, mustard, sea salt, and pepper. Toss with the salad and serve.
COOKING TIP: Add sliced cucumbers, if you wish for additional crunch.
Enjoy!!!
Servings : 4
Ready in : 8 Minutes
Course : Dinner, Lunch, Main Dish
Recipe Type : Italian, Mediterranean
Calories: 284kcal
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