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Shared By Grace Warren Atwood

Italian Artichoke & Leek Salad

Ingredients

  • 1 bunch leeks (about 3 stalks), leaves discarded and chopped
  • 2 tsp extra-virgin olive oil
  • 1 can/jar artichokes, quartered, drained and rinsed
  • 1 oz toasted pine nuts
  • 2 tbsp Oregano & Garlic–Infused Olive Oil
  • 1 tbsp white wine vinegar
  • 2 tsp lemon zest
  • 1/8 tsp ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 clove garlic, smashed
  • 2 tsp oregano

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