Spinach And Artichoke Salad

By á-170456

Ingredients

• 3/4 pound baby spinach - (4 to 5 cups, packed)
• 2 cans water-packed artichoke hearts - (15 oz ea) drained, sliced
• 1 garlic clove finely chopped
• 2 teaspoons lemon zest
• 1 tablespoon lemon juice
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil - (to 1/3)
• Salt to taste
• Freshly-ground black pepper to taste
• A handful shredded Parmigiano-Reggiano

Preparation

Step 1

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.

This recipe yields 6 servings.