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City of Portland
Spinach and Artichoke Salad

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
14-13 cup extra virgin olive oil
salt and pepper
grated parmigiano-reggiano cheese


Combine spinach and artichokes. Place garlic, lemon zest, and lemon juice in a small dish and add vinegar. Let it stand about 5 minutes. Whisk in the olive oil. Pour oil and vinegar dressing over salad and toss to combine. Season with salt and pepper. Top the salad with cheese just before serving.

Source: www.food.com