Artichoke and Spinach Salad

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1salad
  • About This Recipe

    “yumchilling time not included in preparation time.”


  • 1lbfresh spinach
  • Dressing

  • 2tablespoonssalad oil
  • 2tablespoons garlic flavored vinegar or 2tablespoonswine vinegar
  • 1 (4ounce) jars artichoke hearts
  • 2 -3ouncesRoquefort cheese, crumbled
  • Directions

  • 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.
  • Reviews

  • “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.”