Here's one for spinach, which will be one of the earliest crops you'll see in your share box. The original recipe comes courtesy of Cooking Light, and couldn't be easier.
Using part of the artichoke marinade as the dressing boosts the flavor and saves time.
Because pasta salads tend to absorb the dressing and dry out if made ahead, save the reserved marinade that you don't use in the jar and refrigerate; use more dressing the next day to refresh any leftovers.
To pit the olives, whack them with the side of your chef's knife to release the pit prior to chopping.
The ingredients, except for the olives, can be picked up at Marcs and kept in the pantry. Get a scoop of olives from an in-store olive bar or deli for a fresher flavor than canned or jarred.
I'd hold up on adding salt until you've added the feta and checked the seasoning. Add salt afterwards if needed.
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