Here is one of those posts that make me feel vaguely guilty because this is such a simple recipe. I hope you are thinking – “What’s wrong with that!” Well, actually, the correct answer is –nothing. We all need a few tricks to pull out of a hat at the last minute, not just on a busy day, but because sometimes it’s hard to put a tasty and healthy dinner on the table every night. This salad is sure to impress.
This is simply called – at least in our house – Spinach Artichoke Salad, and that’s just about what it is, a bag of fresh spinach and a can of artichoke hearts, rinsed and quartered. What makes this salad really special is the dressing. This dressing is from from an experiment that produced great results. The fact is – and now I am bragging – the Queen of salad dressings herself – Emily Frith gave this dressing a thumbs up and asked for the recipe. It doesn’t get any better than that.
The dressing is the kind you shake up in a jar. That’s the kind we should all make, simple, delicious, cheaper than store bought, and so much better. The only “fancy” ingredient is Lemon Balsamic Vinegar that I buy at the Olive Oil Store, but can be found online and in many specialty stores. It is a staple for our pantry – good with so many dishes. The recipe is half olive oil and half vinegar with a little salt, sugar, oregano, and a minced garlic clove. A garlic press is a marvelous tool if you have one, but if not just a fine chop will do. Put all ingredients in a clean jar and shake it up. I promise you will be stunned at how good this is. Now what you do with the salad ingredients are up to your whims and fancy.
A little Parmesan shaved over the top is excellent. Any roasted nuts are good and so are dried cranberries. Croutons are fun! But just spinach and artichoke hearts is a combination that is hard to beat – yum.
Ingredients
1 bag fresh spinach
1 can artichoke hearts packed in water
Optional: Parmesan cheese, roasted nuts, dried cranberries, croutons – whatever you like
Dressing
½ cup Lemon Balsamic Vinegar
½ cup olive oil
1 clove garlic minced
¼ tsp oregano
½ tsp salt
1 Tbsp sugar
Directions
Put spinach in a salad bowl.
Drain and rinse artichoke hearts and slice in quarters, add to spinach.
Make dressing: Add all ingredients to a jar and shake to combine.
Dressing is best if allowed to sit for an hour. Shake and pour over the salad.
Dressing keeps in the fridge – bring to room temperature before using.
