Baby Artichoke Olive Spinach Salad

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Prep Time: 10 minutes
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Dietary Preferences:

Gluten-Free
Vegetarian

Ingredients

SALAD

  • 1 cup olive vinaigrette (see recipe below)
  • 1 bag baby spinach (approx 10 oz.)
  • 8 oz. feta cheese, crumbled
  • 6-10 baby artichokes, cooked and quartered.
  • 1 cup pitted niçoise olives
  • Serving suggestion: Serve with 8 bread sticks

OLIVE VINAIGRETTE

  • 1 cup extra virgin olive oil
  • ½ cup lemon juice
  • 5 basil leaves
  • 1 shallot, chopped
  • 1 anchovy
  • ground black pepper

Directions

Vinaigrette

  1. Using a blender on low speed, combine all ingredients. Do not over mix. Serve immediately or use within 3 days.

Salad

  1. Toss ¾ of the vinaigrette in with the baby spinach; combine the rest of the vinaigrette with the baby artichokes, olives, finish with cheese and ground black pepper.
  2. Serve with bread sticks or croutons. Enjoy!
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