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Spinach and Artichoke Salad
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| 3/4 lb, 4-5 cups, baby spinach; packed | |
| 2 15 oz cans | artichoke hearts packed in water. Drain and slice |
| 1 clove | garlic finely chopped |
| 2 tsp | lemon zest |
| 1 tbl | lemon juice |
| 2 tbls | red wine vinegar |
| 1/4 to 1/3 cup | star virgin olive oil |
| Salt | |
| pepper | |
| Handful | Parmesan |
Combine spinach and artichokes. Place garlic, lemon zest, and juice in small dish and add vinegar. Let stand for 5 minutes then whisk in olive oil. Pour oil and vinegar dressing over salad and toss. Season with salt and pepper to taste, top with Parmesan.
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