Spinach and Artichoke Salad

2019-02-24
  • Yield : 6 servings
  • Prep Time : 10m
  • Ready In : 10m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Truffled Fillet of Beef Sandwiches

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

Ingredients

  • 3/4 pound, 4 to 5 cups, baby spinach, packed
  • 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
  • 1 clove garlic, finely chopped
  • 2 teaspoons lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 1/4 to 1/3 cup extra-virgin olive oil
  • Salt and pepper
  • A handful shredded Parmigiano-Reggiano

Method

Step 1

Combine spinach and artichokes. Place garlic, lemon zest and juice in small dish and add vinegar. Let it stand 5 minutes then whisk in extra-virgin olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season the salad with salt and pepper, to your taste. Top the salad with cheese then serve.

Leave a Reply

Your email address will not be published. Required fields are marked *