Winter Salad with Roasted Artichokes

A winter salad with flavorful roasted artichoke hearts and cauliflower florets, fresh tomatoes and a lemon vinaigrette dressing. Serves 3 or 4
1 bag Fresh Express® Fancy Greens salad
1 can artichoke hearts, quarter-cut packed in water, drained
1/4 cup olive oil
Salt and pepper
1/2 cup grape tomatoes
1 cup raw brussel sprouts, thinly sliced (or you can substitute 1 cup raw cauliflower, chopped)
1/2 cup feta cheese, crumbled
3/4 cup Lemon Vinaigrette dressing, recipe below, or any store-bought citrus dressing

Lemon Vinaigrette Dressing:
2 Tbsp fresh lemon juice, approx 2 lemons
1/2 cup olive oil
1 Tbsp fresh oregano leaves, trim off stems, finely chopped
2 tsp fresh garlic, finely chopped
Salt and pepper
Make the Dressing:
Combine all ingredients in blender for 30 seconds. Add salt and pepper to taste.

Make the salad:
Place drained artichokes in bowl and toss with the olive oil, salt and pepper, then place on sheet pan. Place in preheated 350 degree oven and bake for 20 minutes. Remove artichokes from oven and refrigerate for 20 minutes.
Place Fresh Express® salad in serving dish and top with the rest of the ingredients. Drizzle with dressing, and serve.

Turn your salad into a complete meal. Grill or bake a flank steak seasoned with salt, pepper, garlic and olive oil. Slice meat thinly and place on top of salad or serve on the side.

Use tin foil to wrap your baking pans. You can easily change out the foil and re-use the same pan to roast another item -- and cut down on your clean-up time.