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Spinach salad with marinated artichokes

Quick, light and very healthy

Spinach with marinated artichokes 960x540

Ready In

15 minutes

Cooking time

None

Prep time

15 minutes

Serves

4 people

Ingredients
1 bag of baby spinach leaves
1 tin of Navarrico marinated artichokes
50g of Cabra del Tietar cheese
walnuts, to taste
1 teaspoon of Sotaroni Aged Balsamic PX Sherry Vinegar
1 tablespoon of Alemany Rosemary Honey
3 tablespoons of Brindisa Arbequina olive oil
½ teaspoon Dijon mustard
½ teaspoon of lemon juice
½ teaspoon of salt
1 twist of ground black pepper
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Method

  1. In a small bowl, combine the mustard, vinegar, lemon juice, honey, salt and pepper; gradually add the olive oil, whisking gently, until you have made a smooth vinaigrette.
  2. Cut the artichoke hearts in half, shave the cheese thinly, finely slice the spring onions and roughly chop the walnuts.
  3. Cover the bottom of a serving bowl with the baby spinach leaves. Arrange the artichoke halves, the cheese, walnuts and spring onions on top. Pour on the dressing and toss the salad gently.

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Ingredients
1 bag of baby spinach leaves
1 tin of Navarrico marinated artichokes
50g of Cabra del Tietar cheese
walnuts, to taste
1 teaspoon of Sotaroni Aged Balsamic PX Sherry Vinegar
1 tablespoon of Alemany Rosemary Honey
3 tablespoons of Brindisa Arbequina olive oil
½ teaspoon Dijon mustard
½ teaspoon of lemon juice
½ teaspoon of salt
1 twist of ground black pepper
Add all to basket

Add in stock items to your basket

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