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Picture of Artichoke, Cherry Tomato, And Feta Salad With Artichoke-Pesto Crostini
mediterranean greek lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 3503 kcal 175 %
  • Fat 317 g 488 %
  • Saturated 46 g 231 %
  • Carbs 163 g 54 %
  • Fiber 45 g 180 %
  • Protein 73 g 146 %
  • Cholesterol 120 mg 40 %
  • Sodium 5884 mg 245 %
  • Calcium 1178 mg 118 %
  • Magnesium 187 mg 45 %
  • Potassium 2092 mg 45 %
  • Iron 50 mg 275 %
  • Zinc 7 mg 63 %
  • Phosphorus 957 mg 137 %
  • Vitamin A 2255 µg 251 %
  • Vitamin C 99 mg 110 %
  • Thiamin (B1) 2 mg 127 %
  • Riboflavin (B2) 2 mg 153 %
  • Niacin (B3) 11 mg 68 %
  • Vitamin B6 1 mg 111 %
  • Folate equivalent (total) 481 µg 120 %
  • Vitamin B12 2 µg 94 %
  • Vitamin D 1 µg 4 %
  • Vitamin E 31 mg 204 %
  • Vitamin K 805 µg 671 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Artichoke, Cherry Tomato, And Feta Salad With Artichoke-Pesto Crostini

Ingredients

  • 1 12-ounce jar marinated artichoke hearts, drained
  • 3 tablespoons (packed) finely grated Parmesan cheese
  • 2 tablespoons olive oil
  • 1/4 cup chopped shallot (about 1 large)
  • 1/4 cup red wine vinegar
  • 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
  • 1 tablespoon whole grain Dijon mustard
  • 3/4 cup olive oil
  • 12 1/2-inch-thick diagonal baguette slices, toasted
  • 3 5-ounce packages mixed baby greens
  • 2 12-ounce jars marinated artichoke hearts, drained
  • 1 12-ounce container yellow and red cherry tomatoes, halved
  • 1 cup crumbled feta cheese (about 4 ounces)

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