Spinach and Artichoke Salad


1 bag fresh spinach

1 can artichoke hearts packed in water

Optional: Parmesan cheese, roasted nuts, dried cranberries, croutons – whatever you like


½ cup Lemon Balsamic Vinegar

½ cup olive oil

1 clove garlic minced

¼ tsp oregano

½ tsp salt

1 Tbsp sugar


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.

© Deer One Publishing 2021