Ingredients for Artichoke Spinach Salad
- 10 ounces fresh spinach
- Scallions
- Hard Boiled Eggs
- Fresh Mushrooms
- Sliced Water Chestnuts
- 1 (14 ounce) can artichoke hearts
- Bacon
- Cider Vinegar
- 2 tablespoons sugar
- 1 teaspoon salt
- Dry Mustard
- 5 tablespoons chopped red onion
- Vegetable Oil
- 1/2 cup crumbled feta cheese
- 1/2 cup Kalamata olives
- 1/2 cup cherry tomatoes
- 1/4 cup red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
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How to Make Artichoke Spinach Salad
- In a large bowl, combine 1 (14 ounce) can artichoke hearts (drained and quartered), 10 ounces fresh spinach (washed and roughly chopped), 1/2 cup crumbled feta cheese, 1/4 cup chopped red onion, 1/2 cup Kalamata olives (halved), and 1/2 cup cherry tomatoes (halved).
- In a blender, combine 1/4 cup red wine vinegar, 2 tablespoons sugar, 1 teaspoon salt, 1 tablespoon Dijon mustard, and 1 tablespoon finely chopped red onion.
- Blend until smooth.
- With the blender running, slowly drizzle in 1/2 cup olive oil until emulsified.
- Drizzle the dressing over the salad.
- Gently toss to coat evenly.
- Refrigerate for at least 30 minutes to allow flavors to meld. Leftover dressing can be stored separately in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
47g
Fat
32g
Carbs
6g
