“yumchilling time not included in preparation time.”
2tablespoons garlic flavored vinegar or 2tablespoonswine vinegar
1 (4ounce) jars artichoke hearts
2 -3ouncesRoquefort cheese, crumbled
Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other saladgreens.
“I liked the idea of this sald, but I think some amounts are incorrect.One pound of spinach is a huge amount in relation to the other ingredients.I used a 14 oz can of artichokes and only about 6 oz of spinach and got about 4 servings.The dressing is a bit acidic.I had to add some sugar to balance it out.Overall, it’s good, for a simple, unique salad.Thanx.”