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.