Artichoke Spinach Salad Recipe

Ingredients for Artichoke Spinach Salad

• 10 ounces fresh spinach (washed and roughly chopped)
• Scallions
• Hard Boiled Eggs
• Fresh Mushrooms
• Sliced Water Chestnuts
• Marinated Artichokes
• Bacon
• Cider Vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• Dry Mustard
• 1 tablespoon finely chopped red onion
• Vegetable Oil

How to Make Artichoke Spinach Salad

1. 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).
2. 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.
3. Blend until smooth.
4. With the blender running, slowly drizzle in 1/2 cup olive oil until emulsified.
5. Drizzle the dressing over the salad.
6. Gently toss to coat evenly.
7. Refrigerate for at least 30 minutes to allow flavors to meld. Leftover dressing can be stored separately in an airtight container.