PCC Artichoke and Greens Salad recipe | PCC Community Markets

Ingredients

• 2 tablespoons white wine vinegar
• 1 teaspoon minced garlic
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup artichoke hearts, drained
• 1/4 cup pitted Kalamata olives, rinsed
• 1/2 red bell pepper, chopped into 3/4-inch squares
• 1/2 green bell pepper, chopped into 3/4-inch squares
• 1/2 yellow bell pepper, chopped into 3/4-inch squares
• 2 tablespoons chopped Italian parsley
• 1/4 pound cow’s milk feta, cut into 1/2-inch cubes
• 1/4 red onion, cut into half-moons
• 4 leaves kale - de-stemmed, washed and chopped
• 4 leaves red chard - de-stemmed, washed and chopped