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
Directions
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.
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By macha53084
on February 24, 2013
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Simple and delicious! But a word of caution. My family and I all enjoy garlic. I particularly love incorporating raw (uncooked garlic into dressings and other dishes when possible. Because the garlic is uncooked in this recipe, it has a very potent flavor. I love it, but if you have someone in your household who is not such a fan, you may want to consider this.
By emsala
on November 14, 2012
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Very good. My husband reguests it all the time.
By sunneeje_13122520
ALAMEDA, 43
on September 06, 2010
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I love spinach AND artichokes, so knew this would be a winner! I did double the vinegar and added a touch of sugar (Splenda to the dressing.
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