Spinach and Artichoke Salad – Rachael Ray
This recipe's tangy lemon and garlic dressing is perfect with the artichokes and spinach. A refreshing variation on the usual mixed greens, this salad is great on its own for a light lunch, or you...
Ingredients
- 3/4 pound baby spinach (4-5 cups), packed
- 2 cans artichoke hearts packed in water (15 ounces), drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4-1/3 cup extra virgin olive oil (EVOO)
- Salt and pepper
- A handful of shredded Parmigiano Reggiano cheese
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