Spinach And Artichoke Salad With Couscous Cakes And Feta Food

ARTICHOKE SPINACH SALAD

Steps:

• In a large bowl, combine the first seven ingredients. For dressing, combine the vinegar, sugar, salt, mustard and onion in a blender; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad; gently toss to coat. Refrigerate any leftover dressing.

SPINACH AND ARTICHOKE SALAD

Steps:

• Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

FRESH SPINACH AND COUSCOUS SALAD/FETA CHEESE

Steps:

• Heat water in a microwave bowl until boiling.
• Remove from microwave and stir in couscous; cover with plastic wrap and let stand for 5 minutes.
• Place couscous in fine mesh strainer and rinse under cold water until cooled; drain well.
• Combine remaining ingredients, except feta, in a large bowl.
• Add couscous to spinach mixture and stir until blended.
• Add cheese; toss gently.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.

HOT SPINACH AND ARTICHOKE SALAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
• Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD

Steps:

• In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
• Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
• Add vinaigrette and toss to ix. Add salt and pepper to taste.