Spinach and Artichoke Salad Recipe Courtesy Rachael Ray |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
3/4 pound spinach |
30 ounce artichoke hearts |
1 clove garlic |
2 teaspoons lemon zest |
1 tablespoon lemon juice |
2 tablespoons red wine vinegar |
1/4 cup extra-virgin olive oil |
1/4 cup parmigiano |
Directions:
1. 3/4 pound, 4 to 5 cups, baby spinach, packed
2. 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
3. 1 clove garlic, finely chopped
4. 2 teaspoons lemon zest
5. 1 tablespoon lemon juice
6. 2 tablespoons red wine vinegar
7. 1/4 to 1/3 cup extra-virgin olive oil
8. Salt and pepper
9. A handful shredded Parmigiano-Reggiano
10. 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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