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Retail Merchandising: Artichokes
Baby Artichoke Olive Spinach Salad
Chef Tony Baker, Montrio Bistro, Monterey, CA
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
1 cup extra virgin olive oil
½ cup lemon juice
5 basil leaves
1 shallot, chopped
ground black pepper
How to prepare an artichoke >
Using a blender on low speed, combine all ingredients. Do not over mix. Serve immediately or use within 3 days.
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.
Serve with bread sticks or croutons. Enjoy!
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