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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

SPINACH SALAD WITH MARINATED ARTICHOKES

Quick, light and very healthy
READY IN

15 minutes

COOKING TIME

-

PREP TIME

15 minutes

SERVES

4 people

ingredients

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

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.

ingredients

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