Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Name: Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
Yield: 12 Servings
Ingredients: 1 12oz. jar marinated artichoke hearts, drained; 3 tablespoons (packed) finely grated Parmesan cheese; 2 tablespoons olive oil; ¼ cup chopped shallot (about 1 large); ¼ cup red wine vinegar; 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling; 1 tablespoon whole grain Dijon mustard; 1 garlic clove, minced; ¾ cup olive oil; 12 ½"-thick diagonal baguette slices, toasted; 3 5oz.packages mixed baby greens; 2 12oz. jars marinated artichoke hearts, drained; 1 12oz.container yellow and red cherry tomatoes, halved; 1 cup crumbled feta cheese (about 4oz.)

By Diane Rossen WorthingtonPhotographer Gentl Hyers

April 15, 2009

Image may contain Plant Food Vegetable Lettuce and Spinach

Recipe notes