Ingredients
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz)
- 1 can Cento Cannellini Beans (15.5 oz), drained and rinsed
- 1 jar Cento Imported Pitted Castelvetrano Olives (11.6 oz), pitted and halved
- 1 jar Cento Roasted Peppers (12 oz), roughly chopped
- 1 cup Cherry Tomatoes, halved
- 1 bunch Asparagus, trimmed
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 tbsp Cento Red Wine Vinegar
- 1/4 cup crumbled Feta Cheese
- 1/4 cup Fresh Parsley, chopped
- 1 Lemon, zest and juice
- 2 Shallots, thinly sliced
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Place artichokes and asparagus on a baking sheet and bake at 350ºF for 10 minutes. Mix with olives, tomatoes, roasted peppers, and parsley. Whisk olive oil, vinegar, lemon juice, salt, and pepper for dressing. Toss all ingredients together. Serve immediately with crumbled feta cheese. Serves 4-6.
