Spinach and Artichoke Salad |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This is a recipe of Racheal Ray's from 30-minute meals. She made it with Fake Baked Ziti (#118074) and provides a wonderful accopaniment. Ingredients:
4 -5 cups baby spinach, packed |
2 (15 ounce) cans water-packed artichoke hearts, drained and sliced |
1 garlic clove, finely chopped |
2 teaspoons lemons, zest of |
1 tablespoon lemon juice |
2 tablespoons red wine vinegar |
1/4-1/3 cup extra virgin olive oil |
salt and pepper |
grated parmigiano-reggiano cheese |
Directions:
1. Combine spinach and artichokes.
2. Place garlic, lemon zest, and lemon juice in a small dish and add vinegar.
3. Let it stand about 5 minutes.
4. Whisk in the olive oil.
5. Pour oil and vinegar dressing over salad and toss to combine.
6. Season with salt and pepper.
7. Top the salad with cheese just before serving.
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