My Greek Salad

This salad was definitely inspiralized in every sense! Inspired, spiralized.

Equipment:
Paderno spiralizer
Cutting board
Knife
Forks & spoons
Sauté pan

Ingredients:
1 organic English cucumber
Frozen tri-color pepper strips
Frozen artichoke hearts
Feta cheese
Salt
Pepper
Oregano
Red wine vinegar
Olive oil
Extra olive oil
10 Kalamata olives per person or serving

Directions:
Sauté artichoke heart quarters and peppers in olive oil in sauté pan. Add salt and pepper to season.

Spiralize the cucumber.

Cut the kalamata olives in half.

Place the cucumber in a salad bowl. Season with salt and pepper. Add the artichokes and peppers on top. Break up the feta cheese with a fork. Top with feta cheese. Add the halved kalamata olives. Add extra virgin olive oil and red wine vinegar to taste. Add salt, pepper and oregano to taste. Done. So easy and quick.