Ingredients for Artichoke And Spinach Salad
- Fresh Spinach
- Salad Oil
- Garlic Flavored Vinegar
- Artichoke Hearts
- Roquefort Cheese
How to Make Artichoke And Spinach Salad
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, and 1/2 cup crumbled feta cheese. Season with salt and pepper to taste.
- Cut 1 (14-ounce) can of artichoke hearts into quarters. Add the artichoke hearts and 2 tablespoons of the liquid from the can to the vinaigrette.
- Gently toss to combine. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to blend.
- Wash 5 ounces of fresh spinach thoroughly. Remove tough stems and tear into bite-sized pieces.
- Just before serving, gently toss the spinach with the marinated artichoke hearts and dressing.
- Serve immediately. This dressing also pairs wonderfully with other salad greens like romaine lettuce or mixed greens.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
12g
Fat
75g
Carbs
10g