Greek Spinach Salad Recipe

• 1 (6 ounce.) jar marinated artichoke hearts
• 1 tbsp. olive or possibly salad oil
• 2 tbsp. lemon juice
• 1/2 teaspoon dry basil leaves
• 1/2 teaspoon dry mustard
• Dash of pepper
• 1 lg. bunch spinach
• 3 green onions, thinly sliced
• 1 sm. cucumber, sliced (optional)
• 1 hard cooked egg, sliced
• 5 or possibly 6 cherry tomatoes, halved
• 1/2 can (13 ounce. size) rice-stuffed grape leaves, liquid removed (optional)
• 1/8 pound mushrooms, sliced
• 3 ounce. feta cheese, crumbled
• Dry cured olives or possibly sliced ripe olives

1. Into a small bowl, drain marinade from artichoke hearts (reserve hearts).
2. To marinade, add in oil, lemon juice, basil, mustard and pepper; blend well and set aside.
3. Remove and throw away tough spinach stems; break leaves into bite size pcs.
4. Place in a salad bowl, add in onion and cucumber and mix.
5. Arrange in rows on top of spinach: egg, artichoke hearts, cherry tomatoes, grape leaves and mushrooms; sprinkle on feta cheese and olives.
6. At the table, pour on dressing and mix gently.
7. 4 to 6 servings.

olive, lemon juice, basil, dry mustard, pepper, bunch spinach, green onions, cucumber, egg, cherry tomatoes, rice, mushrooms, feta cheese, cured olives

Taken from cookeatshare.com/recipes/greek-spinach-salad-51437 (may not work)