Best 2 Artichoke And Spinach Salad Recipes

Artichoke and spinach salad is a delightful combination of flavors and textures, making it a great choice for a light and refreshing meal or as a side dish. Artichokes offer a slightly nutty and earthy flavor, while spinach provides a vibrant green color and a mild, slightly bitter taste. With the addition of a tangy dressing and other ingredients, this salad becomes a symphony of flavors that will tantalize your taste buds. Whether you're looking for a healthy and delicious lunch option, a light dinner, or a crowd-pleasing side dish, this artichoke and spinach salad will surely hit the spot.

Here are our top 2 tried and tested recipes!

HOT SPINACH AND ARTICHOKE SALAD

Hot Spinach and Artichoke Salad image

This delicious hot salad is easily made into a main course by adding crumbled, cooked Italian sausage.

Provided by EMLUCIA

Categories Salad Green Salad Recipes Spinach Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 (10 ounce) package spinach - rinsed, stemmed, and dried
1 red onion, thinly sliced
1 (8 ounce) jar marinated artichoke hearts
1 cup crumbled feta cheese

Steps:

Preheat oven to 300 degrees F (150 degrees C).
Drizzle olive oil on a rimmed baking sheet. Spread spinach leaves in a thick layer covering the baking sheet. Arrange onions and artichokes over the spinach, and drizzle the marinade from the jar over the entire salad. Sprinkle with the cheese (and sausage, if you wish).
Bake for about 10 minutes, or until the spinach is wilted but NOT crispy.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 10.1 g, Cholesterol 33.4 mg, Fat 20.4 g, Fiber 2 g, Protein 7.6 g, SaturatedFat 7.9 g, Sodium 667.5 mg, Sugar 3 g

ARTICHOKE AND SPINACH SALAD

Artichoke and Spinach Salad image

Make and share this Artichoke and Spinach Salad recipe from Food.com.

Provided by Tonkcats

Categories < 15 Mins

Time 10m

Yield 1 salad

Number Of Ingredients 5

Ingredients

1 lb fresh spinach
2 tablespoons salad oil
2 tablespoons garlic flavored vinegar or 2 tablespoons wine vinegar
1 (4 ounce) jar artichoke hearts
2 -3 ounces Roquefort cheese, crumbled

Steps:

Mix oil, vinegar and cheese.
Cut artichokes in quarters and add to the vinaigrette along with oil they come in; mix gently and refrigerate for several hours or overnight.
Take fresh spinach, wash and remove tough stems and tear as for tossed salad.
Serve with the dressing.
This dressing works well with other salad greens.

Tips:

For the best results, use fresh artichoke hearts and baby spinach.
If you don't have fresh artichoke hearts, you can use canned or frozen artichoke hearts, but be sure to drain and rinse them well before using.
To make sure the artichoke hearts are tender, cook them in a pot of boiling water for about 10 minutes, or until they are easily pierced with a fork.
If you don't have balsamic vinegar, you can use white wine vinegar or lemon juice instead.
For a more flavorful dressing, add a teaspoon of Dijon mustard or a pinch of garlic powder to the dressing.
Serve the salad immediately, while the artichoke hearts are still warm.

Conclusion:

Artichoke and spinach salad is a delicious and healthy salad that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With its vibrant colors and textures, this salad is sure to be a hit at your next gathering. So next time you are looking for a quick and easy salad recipe, give artichoke and spinach salad a try.