Ingredients

1 12-ounce jar marinated artichoke hearts, drained

3 tablespoons (packed) finely grated Parmesan cheese

2 tablespoons olive oil

Salad:

• 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
• 1 garlic clove, minced
• 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)

Description

This Salad Is Served With Crostini Topped With Artichoke Pesto Instead Of Croutons.

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