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> Warm Spinach Salad with Artichokes and Gruyere, Salads
post Mar 9 2003, 04:28 PM
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Spinach Salad
3/4 lb. baby spinach
12 oz can artichoke hearts, drained and quartered
3 hard cooked eggs, peeled and coarsely chopped
Gruyere cheese shaved into paper thin strips with a vegetable peeler
Balsamic and red wine vinegar dressing

Place spinach in a bowl. In a frying pan over med. heat, combine the artichokes and dressing. Stir occasionally until warm, about 2 minutes. Remove from heat. Add the dressing to the greens and toss to mix. Garnish with the shopped egg and Gruyere. Serve at once. Serves 6.

5 T extra virgin olive oil
1 T red wine vinegar
1 T balsamic vinegar
Salt and pepper to taste

Whisk together ingredients in a small bowl.

Enjoy! My sister inlaw gave me this recipe and it's fabulous.

This post has been edited by lvegeais: Jun 3 2003, 02:48 PM
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