Serving the Ann Arbor community since 1979, we offer local and organic produce; fresh grass-fed and organic beef; organic chicken, pork, lamb and turkey; fresh seafood, gourmet deli & more.
Healthy Recipes
Authored By:  Polly Pitchford, Full Spectrum Health™
Serve with whole grain rolls for a delicious lunch.
Diet Type: Vegetarian
Ingredients:
  • 1 teaspoon Dijon-style mustard
  • 2 tablespoons Balsamic Vinegar
  • 1/4 cup extra virgin olive oil
  • 2 large cloves garlic, minced
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup parsley, chopped
  • 1/2 small head romain lettuce, torn into bite size pieces
  • 1 Belgian endive, sliced crosswise
  • 1/4 cup radiccio, sliced
  • 1/2 cup marinated artichoke hearts, quartered
  • 1 tablespoon Capers, drained
  • 1 cup Feta Cheese, crumbled
  • 10 Greek black olives, pitted and sliced
  • 1/4 cup walnut halves, toasted
  • 1/2 cup Garbanzo Beans (chickpeas)
  • 6 green onions, trimmed at both ends
  • 12 grape tomatoes
  • Serves: 4
    Cooking Time: Under 30 minutes
    Instructions:
    In a small bowl combine the mustard vinegar, olive oil, garlic, pepper and salt; mix well. Add in the chopped parsley, mix again. Drizzle some of this dressing on the garbanzo beans. Set aside. Toast walnuts by placing them in a pie plate in a 350 degree oven for about 8 minutes or until fragrant. Cool. On a large platter, spread the lettuce, Belgian endive and raddicio to cover. Arrange the artichoke hearts, Capers, Feta Cheese, olives, beans, tomatoes and green onions on top of salad. Spoon dressing over the salad and top with the walnut pieces.

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