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.

Dressing
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.