My absolute favorite salad green is baby spinach! It could be the only green I ever eat again and I would be happy. Not that I wouldn't miss the others, it is just my favorite. Yikes now I am afraid to open my vegetable drawer in my kitchen. I may have offended a few things that are currently residing there.
Anyway, I jumped online and started searching for a new recipe to showcase my lovely greens. I found this one by Rachael Ray (I know shocker right? Bobbi is doing Rachael Ray??). It has another of my favorite ingredients, artichokes. I prefer my artichokes fresh steamed, but I do love canned artichoke hearts on pizza so I figured "Let's give it a try".
My decision was a good one. Kevin and I ate this salad up like it was candy! The kids...uuhhh not so much. But we already knew that would be the outcome. I tease them about someday having an adult pallet and appreciating something other than McDonald's and frozen burritos. Actually I can't complain that much. They have come a longggggggggg way in the last few years.
Spinach & Artichoke Salad
- 3/4 pound, 4 to 5 cups, baby spinach, packed
- 2 (15-ounce) cans artichoke hearts packed in water, drained and sliced
- 1 clove garlic, finely chopped
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons red wine vinegar
- 1/4 to 1/3 cup extra-virgin olive oil
- Salt and pepper
- A handful shredded Parmigiano-Reggiano